Marinated Grilled Flank Steak with Our Favorite Toppings for Father’s Day!
I’ve made Eddie’s dream meal.
Errr, his dream meal AFTER pizza. And a cheeseburger. And shrimp and grits. And a filet topped with lobster. And thirty chocolate chip cookies washed down with diet Coke while standing over the kitchen sink.
After all of those things, this is Eddie’s favorite meal! Some grilled steak and a whole bunch of jazz to pile on top. Father’s Day here we come.
Just loooook at all that color!
Before I tell you about all the ridiculous things you can put on top of your steak, let’s just get this out of the way: this is an idea for your idea. A method for you to use with whatever you want to make for dinner, for lunch, for a party or for Father’s Day whether it’s grilled chicken or veggies burgers or s’mores. Maybe you want to have three toppings. Maybe you want to have 45. Maybe you want to do this for happy hour with your best friend and use all store bought toppings or you have some leftover chimichurri from the week. We can make this happen!
You just might not want the garlic butter shrimp if it’s s’mores. Eeek.
First up, this flank steak is marinated in one heck of an old school marinade that my family has used forever. In fact, I think I shared this recipe during the first week that I started my blog. Super long ago.
It’s incredibly delicious and flavorful – savory with a hint of sweet, lots of garlic and ginger. The bit of brown sugar lends itself to creating a crust on the flank steak that’s so excellent.
And yes, if you’re wondering if I only really know how to cook flank steak and filet, you’d be right!
Well, not totally. I just find them to be the easiest and what I’m most comfortable using. It’s what I’m used to. I need to get the heck out of my comfort zone.
In the meantime, while I’m stuck in 2003, you can use whatever steak cut you’d like! Make it your own. Hanger steak would probably be my number one but I have a tough time finding it. Whomp.
Then. Then we talk about the important parts.
This is what it’s all about: THE TOPPINGS.
I love meals like this where you can build multiple small plates, especially in the summer. It’s lighter and customizable. Throw in some garlic bread and maybe a big salad and you’re SET.
p.s. the toppings work on the bread too, FYI.
We have sooooo many options here.
Lots of salsa – a blender version and some chunkier, fresh bowls.
Honey chipotle mayo.
GARLIC BUTTER SHRIMP yes yes.
Blue cheese dressing with blue cheese crumbles.
Roasted red pepper chutney.
Buttery, sautéed herb blanketed mushrooms.
Plus thinly sliced radish and those dang microgreens and anything else you’re little heart desires.
Plates and plates piled with combinations are my favorite thing. You could make a little slider or a sandwich too! Some ice cold beer, maybe even a few margaritas or a big sangria. Another great thing about this big platter is that when it gets a little cold?… it still tastes wonderful. Once everything cools down and comes to room temperature, it still tastes just as delicious so you can set it up and have a great time yourself.
You so deserve it!
- 1 (2 to 3 pound) flank steak
- 1/3 cup low-sodium soy sauce
- 1/4 cup sherry wine
- 1/4 cup olive oil
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 bell peppers + 1 sweet onion, thinly sliced (for grilling)
- 1 (14-ounce) jar of roasted red peppers with garlic in olive oil
- 1 cup of your favorite salsa
- thinly sliced radish
- chopped grape tomatoes
- 1 batch of homemade chimichurri
- 1 batch of copycat chipotle corn salsa
- 1 batch chipotle mayo
- 1 batch of greek yogurt blue cheese dressing + blue cheese crumbles
- 4 ounces raw large grilling shrimp
- 3 tablespoon unsalted butter
- 3 garlic cloves, minced
- 12 ounces sliced assorted mushrooms
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- salt and pepper to taste
- Place the steak in a large baking dish. In a bowl, whisk together the soy sauce, wine, oil, sugar and garlic. Cover the steak and toss a few times to distribute the marinade. Cover the dish and place in the fridge for at least 2 hours or overnight.
- When you’re ready to cook, heat the grill on the highest setting.
- Place the sliced bell peppers and onions in a foil pack (I like to use two layers) with a sprinkle of salt and pepper. You can add a drizzle of olive oil too!
- Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
- After 10 minutes, slice the steak against the grain in to super thin strips.
- For the remaining toppings, place the roasted red peppers and a drizzle of the oil from the jar in a food processor. Pulse (just pulse!) until chunks remain to create your quick chutney. Throw together your salsa and any of the other toppings you’d like! You can prepare them a day ahead of time as well. Make this idea your own!
Oh hi I love you.