Stolen Recipe Success: For 2: Steak Salad

Our house is all about compromise.  We watch Chelsea Lately while we are falling asleep because we watch some stupid ESPN crap Mike and Mike in the morning getting ready for work; we buy 2% milk to settle the whole vs. skim debate, he cleans the toilets and I clean the counter tops.  It works for us.  Same thing happens with a salad for dinner...I like salad for dinner, the way to make it acceptable to a man - top it with a steak.  Specifically The Pioneer Woman's Marinated Flank Steak.  Holy Moly - this was honestly the best home made steak I have ever had, which is saying a lot considering it is about a $5 cut of meat.  The flavors in the marinade all made the meat taste so meaty...sorry I really can't think of a better way to describe it and when cooked on the grill the outside got a crispy char on it...just perfect!  I adapted her recipe just a little, to be able to chop less and watch more TV, and served the steak sliced over a salad with mixed greens and romaine, chopped red bell pepper, green onions, and a few broccoli florets tossed in ranch.  Oh and topped with Feta cheese because cheese makes everything better!  DELICIOUS!!!

Sincerely Loving Food,
Lainey

Marinated Flank Steak
Adapted from Pioneer Woman
1 Flank Steak
Marinade:
1/2 C soy sauce
1/2 C cooking sheery
3 tablespoons agave nectar
2 tablespoons toasted sesame oil
1 1/ 2  tablespoons dried ginger
3 tablespoons granulated garlic
1/2 to 1 tsp red pepper flakes

Mix all marinade ingredients together in a small bowl.  Place flank steak in a sealable container or zip top bag and cover with all of the marinade.  Refrigerate for at least 6 hours, but preferably 24.  Remove from fridge about an hour before starting to cook to allow the meat to come to room temperature.  Heat your grill to 500 degrees and place steak on hot grates, close lid and grill for about 4 minutes, flip and grill for another 4 minutes to achieve a medium doneness, cook for longer if you prefer no red in the middle.  Enjoy!