There is nothing my kids request more than Flank Steak.  They are carnivores!  I really do try and limit the amount of red meat they eat, but its hard. Beef is just so good-sorry vegetarians.  

I have tried to explain to them that red meat is not good for them every night. That we need to mix it up with chicken, pork or fish.  But when I serve “the other meats” they don’t always clean their plates and ask for seconds like they do with beef. But, my kids have learned not to complain about what I cook.  Ray will kick their A** if they moan that they don’t like something.  I’m not saying that they love everything I serve, but they do not complain. When they were toddlers the rule was, if you don’t like what I am serving then you may go get a hot dog out of the refrigerator.  After hot dogs for days they began to appreciate what I made.  And good grief what I am making is “normal” food-I’m not making them eat curried goat for heaven’s sake.  I have always said that Ray and I are saving for college funds and saving for therapy funds. That way when they grow up they can go tell a therapist how I screwed them up on many levels, but also by not feeding them beef every night, ha!! There is your parenting lesson for the day:)  
Now back to the beef-yes I made flank steak for dinner last night because my middle one has begged for it for a week and a half. So I rounded up a piece and they ate every bite. Ray and I got two little slices.  Now there’s a diet for ya, just make what hungry teenagers like and you will eat less.
I don’t know about where you live, but finding flank steak is not as easy as it used to be in my grocery stores.  I used to be able to find it all the time and it was cheap.  Now it is expensive and scarce.  But, I do find it at COSTCO (angels singing). I try and buy most of my meats there because it has the freshest, best cuts and I can buy large quantities and freeze in individual zip locks. 
Ok, so before I go into the recipe I need to clarify something.  I am totally throwing my husband under the bus, but he was in charge of grilling last night and he OVER COOKED the flank steak. A mortal sin!  So the picture is not how a perfect flank steak should turn out, but I thought I would show you how a “professional” home cook deals with mistakes-blame the husband!  I will try and update he picture when I make this again so stay tuned.


Flank Steak

1 (2-3lb) Flank Steak
1/3 cup oil (any oil will do-canola, olive, grapeseed)
1 cup Teriyaki sauce
1 onion, sliced
1 (2") piece of ginger, peeled and cut into chunks
2 garlic cloves, mashed (no need to minced)

Place all ingredients in a zip lock or bowl and let marinate in refrigerator.  This can go for as long as two to three days or for as little as 30 minutes. But obviously the longer it marinates the stronger the flavor.

When ready to cook bring the meat out of the refrigerator and let come to room temperature to ensure even cooking. This should take about 15-20 minutes.  

Heat the grill to medium high heat. Discard the marinade.

Grill for about 8 minutes a side for medium rare (140° by an instant read thermometer).  You want it to be a medium rare since flank steak is a tough cut of meat.  But you may cook it like my husband did, but just get ready to chew:)

Once the meat is at 140° remove from the grill to a plate and cover tightly with foil.  Let it rest for about 10 minutes.  

When ready to serve, slice it thinly against the grain.  

* Serve with mashed potatoes and a salad.