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Mise en place for this recipe
Be honest. Are you growing just a bit weary of the holiday recipes that are flooding your inbox? Are you tired of seeing glossy, garnished turkeys gleaming out at you from the covers of the food magazines in the grocery check-out line? Or is your Thanksgiving menu all set, but you’re at a loss for what to cook tomorrow night?
I thought so.
Grilling season might be over in many parts of the U.S., but for those of us who like some char with our meat, there’s no time like the present.
This recipe is so easy that I almost hesitate to share it, lest you think I’m coasting. It yields such a delicious meal, however, that it seems a shame to keep it from you. You can serve this with any number of sides; I like to kick it old-school, with baked potatoes and a salad or green vegetable. My thanks to an old friend, Anne Morse of Hudson, Ohio, for giving me this recipe back in the 1970s.
For great tips on grilling the perfect flank steak, I’ve included a link. And meat should be at room temperature before throwing it on the flames, so remember to take your marinated steak out of the refrigerator at least an hour before you’re ready to grill.
Enjoy!
Marinade for Flank Steak
—From the kitchen of Anne Morse
One-half cup soy sauce
One-half cup sesame oil
3 tablespoons red wine vinegar
Freshly-ground pepper
2 medium cloves garlic, crushed
Mix together the first four ingredients. Add the garlic. Pour over flank steak and marinate for 24 hours, turning occasionally.
The Midlife Second Wife ™ 
Curious. You seem to center a lot of your meals around meat. But with meat becoming a regular part of the diet of billions of people around the globe, is it really sustainable to eat meat as a main course, instead of as a condiment? Would love to see some of your meat-condiment or meatless recipes…
Hmmmm….Interesting observation, Karen. I went back and checked the 15 recipes I’ve posted thus far; only two feature meat as the main ingredient—today’s recipe and the one for chicken paprikas. Peppery Pasta Parmigiano uses 1/4 pound of sausage (admittedly too much to be considered a condiment, but still not the main event), and the split pea soup uses ham hocks—same rationale. That said, you do raise an excellent point. And I’ll take this as a good opportunity to discuss the importance of purchasing as much food as possible—not only meats, but also dairy products, grains, fruits and vegetables—from local sources. I shop at several stores in Richmond (including our favorite farmers’ market), but the one that I frequent at least twice each week is Ellwood Thompson’s (ellwoodthompsons.com). I agree wholeheartedly with their their mission: to sell, whenever possible, locally-sourced (mostly organic) foods.
It’s true that John and I are happy omnivores; we enjoy beef, chicken, pork, and lamb. But we’re also mindful of the health benefits that derive from eating less red meat, more fish and fowl, and certainly more fruits and vegetables. I’ll do us (and the blog’s readers) a good turn by beginning to research some meatless recipes. And please—if you have any that you’d like to share on the blog, send them to me at marci.keyword@gmail.com. Thanks for your comment, and thanks very much for reading!