15 Sep Why Food Tastes Better When Someone Else Make It: A Case Study with Flank Steak/

For some reason, food usually tastes better when someone else makes it for you. I’m not saying always-it certainly depends on the cook-but usually a fair assessment, I think. Recent events have spurred an outpouring of food and goodies here at our house and we are welcoming all of it with open arms. Case in point: My sister Amy’s marinated flank steak recipe.

She’ll tell you she inherited the recipe from her mother in law Sharon ( a great cook and baker in her own right, I might add). But in my mind, it’s all Amy’s recipe.

She’ll tell you to get the flank steak at Costco (its the best for meat) and she’ll tell you make the marinade a day in advance for maximum flavor, but that you can do it the day of if you are running low on time. She’ll tell you to use an electric knife if you have it for the most thin of slices. She’ll also tell you to make rice pilaf, fruit, salad and rolls to round out the meal. She’ll tell you that this is one of the best things in her repertoire. I believe her!

Marinade for the flank steak:

1 cup of oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Dijon mustard
1/4 cup chopped onions, diced very small
1/2 tsp cracked pepper
2 cloves garlic, minced very small

Mix all ingredients and pour over steak or use gallon zip-loc bags and put steak in with marinade. When marinating 2 flank steaks, double the marinade. Best to marinate the steak for 24 hours or more. You can marinade the steak and freeze it.


Sauce for flank steak:
1/2 to 3/4 stick of margarine or butter
2-3 large onions, sliced
4-6 T your favorite BBQ sauce

Melt butter or margarine in a sauce pan. Slice a few large onions and break up the slices and put them on the sauce pan in the butter. Cover and slowly let them soften. Pour 4 tablespoons of your favorite BBQ sauce in and mix. Cover and let cook for 15-20 minutes. Pour over meat.

Cook flank steak for about 8 minutes on each side depending upon your grill and your meat well-doneness! Slice thinly against the grain. Also great for steak fajitas or entree dinner salads.