We're going to open the kitchen with a beautifully fast, delicious meal that's perfect for spring and summer (or any season really, if, like me, you're spoiled and live in an area where it's grilling weather pretty much all year long). There's a ton of flexibility with this one, as well. You can feed a few or many without much change in the prep and cooking time. You can vary the flavors each time you make it by using different seasonings on the steak and choosing different types of squash and salad. It's like the little black dress of recipes: a staple that acts like ten different wardrobe pieces depending on how you accessorize it. Be sure to make extra to have for lunch the next day!
Grilled Flank Steak with Salad & Squash
Serves 4-8 Prep time: 15-20 minutes Cook time: 6-10 minutes
Flank steak of desired size 1 T EVOO
Lemon pepper or other seasoning you like Seasonal squash
Olive oil spray Garlic powder, if desired
Pepper to taste Salt to taste
Bagged salad of choice
Brush flank steak with olive oil and rub both sides with seasoning. Set aside for 15+ minutes. Cube or slice squash. Place on foil lined cooking sheet. Spray with olive oil and sprinkle with salt, pepper, and garlic powder, if desired. Heat the grill to med/med high heat.
When grill is hot, place flank steak and cooking sheet with squash on grill and close top. After 3-5 minutes, depending on thickness of steak, flip meat and squash. Grill for another 3-5 minutes. Steak needs to reach internal temp of at least 145 degrees Fahrenheit. If you don’t have access to a grill, steak can be cooked in a pan on the stove in a drizzle of olive oil, also at 3-5 minutes per side. Let meat rest 3-5 minutes before slicing into thin strips across the grain.
Prep the salad while the meat rests. Throwing together a salad from your own favorite fresh ingredients with homemade dressing is always an option, of course. I only suggest bagged salad since this is designed to be a super fast meal to prepare.