Colonel John’s Flank Steak is the perfect dinner when entertaining neighborhood guests. It’s so simple and so delicious!
As you’re getting to know your neighbors, one perplexing question that seems to come up is “what do I feed them for dinner?” If there’s one rule to abide by when entertaining in Seattle it’s keep it simple, keep it casual. We Seattleites are not ones to put on airs.
I recall one time when Jaz and I went to eat at one of Seattle’s great restaurants, The Canlis, for a special evening out. Jaz put on a suit and I treated myself to a new dress. During the evening, second-generation owner Chris Canlis made his way to each table to ensure their hallmark customer service. I’ll never forget when he stopped at our table and asked us how our meal was, and then added with a chuckle: “thank you for dressing for dinner. It’s a lost art in Seattle.” We totally busted out laughing.
Yeah, we don’t get gussied up for dinner very often in the Emerald City, do we? So, in keeping with that mindset, when having my neighbors over for dinner I’m doing the same: casual, simple. If you get too fancy you could run the risk of making your neighbors feel uncomfortable, or possibly make them feel like they could never return the favor because the stress of ‘putting on the dog’ would overwhelm them.
The favorite casual meal at our house is Colonel John’s Flank Steak.
I introduced you to Colonel John and Betty, my wonderful in-laws, last Tuesday. They enjoy family credit for originally finding the flank streak recipe in the Stars and Stripes newspaper while the family was stationed at Fort Lewis, Washington. Originally called “Flank Steak Bourbon County,” the bourbon in the marinade allows constant basting while cooking, enhancing the flavor. Even when my son only wanted Kraft Mac-n-Cheese or hot dogs for dinner, the first time he tried this flank steak it became his immediate favorite. And so it goes with the rest of the family.
So, now, I share it with you, my blog family. The sun is coming back out this weekend – why not invite a neighbor over and grill up a meal together?
Colonel John’s Flank Steak. Tell me if it isn’t the best flank steak you’ve ever had. Go on, I dare ya.
For the marinade:
- 2/3c soy sauce (garden variety)
- 1/3c bourbon whiskey (we use Jim Beam)
- 3 large garlic cloves, minced
- 1 tsp powdered ginger (or 2 tsp grated fresh ginger, if you’re into that)
- 1 tbs ground black pepper
- 2/3c hot water
Directions: Score or pierce the flank steak about a dozen times on each side. Toss the meat into a gallon-size plastic ziplock bag, pour the marinade over it, zip it shut. Leave out on the counter for two hours. Walk away. Do nothing. Put your feet up. Open the Cab Sav and let it breathe.
GRILLING: Everyone who grills has their own method: gas or briquettes, preferred doneness, etc. I’ll share how WE do it on our Gas Grill to achieve a perfectly Medium to Medium Rare Flank Steak. To note, during winter months a broiler can work in a pinch.
Step 1: Fire up your gas grill to HOT. Take the meat out of the Ziplock and reserve the marinade.
Step 2: Place the meat on the HOT Grill and let it sear for ONE MINUTE.
Step 3: Turn all of the grill nobs down to LOW, lower the lid and grill the meat for EXACTLY 7 minutes on the first side.
Step 4: Turn all the flames back up to HIGH, flip the flank over and, again, let the meat sear for ONE MINUTE.
Step 5: Turn all knobs to LOW, and grill second side for EXACTLY 7 MINUTES.
Throughout the entire grilling process, periodically pour some of the reserved marinade over the meat (the bourbon lets you do this safely).
Final Step: Remove from the grill and let the meat REST for 20 minutes, covered in foil. Thinly slice the flank steak across the grain and plate-er-up.
For a garden variety Eat Play Thaw dinner, I recommend pairing Colonel John’s Flank Steak with boiled quartered red potatoes, a simple green salad, and a well-breathed 14 Hands Cabernet Sauvignon.
As Miss Ina would say, how EZ is that?