I got the inspiration for this dinner from one of my favorite magazines Real Simple.
Of course I switched out a few things and changed up a few of the cooking methods to fit what I already had in my kitchen better… but that’s what it’s all about! Getting inspiration for easy, healthy meals and making them your own!
2 lbs Flank Steak (it’s a really thin cut)
1/4 soy sauce
Juice of half a fresh lemon
1/2 a large white onion (optional)
Salt and Pepper
For the veggies:
2 lbs red potatoes
1 lb fresh green beans
1 teaspoon cumin
1 serrano pepper
Squeeze in the juice of half a fresh lemon. Not only does the lemon add flavor but the acid helps break down the meat fibers keeping the flank steak tender as it has a tendency to become tough when cooking. Cover and let marinate in the fridge for at least 30 minutes.
I sliced half a large white onion and marinated with soy sauce. I grilled the onion and used as a garnish for the flank steak.
Meanwhile, move onto the veggies! Here is my sink full of washed veggies! I served elotes with this meal as a side.
Combine all the veggies into a large skillet. Add about 2 tablespoons of olive oil and a teaspoon of cumin. Stir until everything is evenly coated. Sautee on medium heat until potatoes are tender. Stir frequently. This will take about 30 minutes. If you try and rush this by turning up the heat there is a good chance you will burn the potatoes… I know from experience!
Once the veggies are done sauteeing and the potatoes are tender, add in about a 1/4 cup of chopped cilantro and mix together. Set aside until ready to serve.
Grill the flank steak on medium heat for about 5-6 minutes on each side. This can really differ on each grill and even on a grill depending on what areas of the grill are hotter. So keep an eye on everything.
While the flank was laying out flat, I poured some of the marinade over it to keep things juicy!
Pour any remaining marinade juices over this side too!
After another 5 minutes, it’s all done!