Lately I've been having some major cravings for red meat, and then a quick browse through Pinterest confirmed that I needed to make flank steak this weekend. And so... I did. I wanted steak but then I wanted the rest of my meal to be light; I feel like steak is usually served with potatoes or another starch-heavy food and I did not want any part of that. So, I served my steak with a side of roasted vegetables & a cucumber, tomato + feta salad. Honestly, that was one of the best decisions I've made in a long time!
One problem I ran into is that I lacked a grill for the steak. Why? Because my parents are in this kind of residence limbo where, they've sold their home but are in the process of building their dream home so they rented another house to live in for the time-being. They have decided that we are not going to be hooking up our nice grill, so I was left grill-less and kind of stuck on how to make this steak. But then! I remembered that my grandma sometimes cooks her steaks in the oven. Or maybe I was just imagining that, but either way, I knew it could be done. So I did it.
First, I let my flank steak marinade for ~2-3 hours in the fridge, covered.
The Marinade:
1/2 C balsamic vinegar
1T Worscestershire sauce
2t brown sugar
Salt + pepper
Mix it all up and coat the steaks with it.
I then set the oven to 425* F and coated a baking dish with no-stick spray. While the oven was heating, I chopped up some vegetables for roasting. Today I used carrots, zucchini, and yellow squash, but feel free to use anything you'd like. In the pan, I placed my steaks, covered with vegetables and then covered it all with the remainder of the marinade. Once the oven was done heating, I popped my steaks in there for 50-60minutes, depending on your oven.
After the steaks are done, take out of the oven and let sit, covered, for 10-15 minutes before slicing against the grain. While your steak is sitting, you can use this time to prepare a side dish. For me, it was the cucumber salad.
Cucumber + Feta Salad:
Coarsely chopped cucumbers (I used 3 medium sized)
1 whole tomato, chopped
Chopped green onions
Fresh mint, chopped
Kalamata olives, pitted
Feta cheese
The Dressing:
Extra virgin olive oil
Fresh lemon juice
Salt + pepper to taste
Combine all of the salad ingredients, except for half of the feta and the fresh mint, in a bowl. Coat the salad with the dressing, and then add remaining feta and mint. Serve!
This dinner was so good and the pictures do not do it justice. Normally, I would prefer to grill my steaks but this cut was so tender and cooked perfectly in the oven! Try it this way, you won't be disappointed!
