Tuesday, April 13, 2010

Throw One on the Grill

The weather is warm, which means it's finally time to grill out! Last week, we decided to try out a super simple flank steak recipe. Here at AF, we like our meals to be quick to prepare but also impressive and flavorful. Our entire Spring/Summer grilling menu meets all of those critera and also happens to be incredibly affordable, feeding four people for only $20.

The flank steak is best served medium rare and sliced thinly across the grain. Our two-ingredient marinade tenderizes the meat and gives it a sweet and tangy, Asian-inspired flavor. Our sides: grilled aspargus, which is in season right now, and veggie kabobs made with zucchini, yellow squash, red and yellow sweet peppers and red onions. We seasoned the kabobs with olive oil, kosher salt and freshly cracked pepper. These dishes are a synch to make, so fire up your grill and give it a shot!


2 - 3 lb. flank steak
About a 1/2 cup of low-sodium Kikkoman teriyaki sauce
About a 1/2 cup of any brand of red wine vinaigrette salad dressing/marinade
3 cloves of garlic (minced)
One bunch of asparagus
1 red bell pepper
1 yellow bell pepper
1 red onion
1 large zucchini
2 yellow squash
4 skewers (metal or wooden will work; if you use wooden skewers, soak them in water for about 15 minutes before use)


Cover flank steak in the teriyaki sauce and red wine vinaigrette. Add minced garlic on both sides of steak. Let steak rest in marinade at room temperature for 30 minutes to an hour. In the meantime, fire up the grill to medium high heat. Add asparagus and veggie skewers and grill to your liking (we prefer ours crispy).

While grill is still hot, add steak and grill over medium high for 6 minutes on each side. Serve hot and enjoy.

*Also great to try for fajitas

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