Sometimes it’s good to duck. Other times, it’s not.
Back in college, the guy I was dating and one of our friends used to argue over who could land a better punch. Apparently this was big bragging rights. Hockey player versus farm boy, city boy versus country boy, you get the idea.
That meant that they would try to punch each other randomly, and it also was a big deal if you were able to duck and miss it.
One time, I was in the wrong place at the wrong time.
We were in, of all places, an elevator. I was standing next to the wall, next to my friend, with the guy I was dating on the other side. The guy I was dating decided that this was the perfect opportunity to slug the mutual friend in the shoulder.
Now, I should take a quick break and mention that these two boys were approximately six feet, and I, on a good day, am 5 feet and 2.5 inches.
You can probably see where this is going. Guy I was dating let the fist fly, mutual friend ducked, and the fist instead connected with my head and slammed it into the elevator wall.
The best part was that, instead of apologizing, the guy I was dating decided to yell at the mutual friend for ducking and “making” him punch me in the head.
Needless to say, the punching game ended after that.
No Beatings Required Marinated Flank Steak
- 1 flank steak, approximately 1 inch thick (if using thinner, see note below)
- 3 cloves garlic, minced
- 1/3 c red wine
- 1/4 c worchestershire sauce
- 1/4 c low-sodium soy sauce
- 3 tbsp spicy steak seasoning (like McCormick’s)
- Mix together garlic, red wine, worchestershire sauce, soy sauce, and steak seasoning in a large bowl or baking dish (preferably glass or plastic).
- Prick both sides of the flank steak with a fork, and soak in marinade at room temperature for at least 15 minutes per side. Occasionally baste top side with marinade. If desired, soak in a ziplock bag overnight for an extra-tender steak.
- Preheat oven to 450 degrees and place an oven-safe pan (preferably cast iron) over high heat to get hot.
- Remove steak from marinade and season with salt and pepper.
- Turn burner to medium and sear steak on each side for 2 minutes.
- Place pan with steak into oven and cook for approximately 6 minutes for medium rare.
- Removed steak from oven and pan and let rest for approximately 10-15 minutes before cutting against the grain.
Note: if you are using a thinner steak, sear for only 1 minute per side and bake for only 4-5 minutes for medium rare.
Note #2: feel free to eat on its own, with mushroom sauce, topped with goat cheese and my cranberry sauce, or sliced thin on sandwiches or tacos!
15 thoughts on “Ducking for Steak”
You need to try Allegro Steak Marinade, it seems similar to the marinade you used, but it includes a tenderizer that has worked well for me in the past with fajitas.
I just prefer to make my own!
I love a good marinated steak!
This looks sooo good! The marinade sounds really similar to one I use for chicken that’s headed to the grill. I’ve never tried McCormick’s spicy steak seasoning, but I can vouch for Montreal Spicy Steak Seasoning 🙂
The one I use is actually McCormick’s Montreal Spicy Steak seasoning 😉
Looks wonderful, and I just happen to have a flank steak. guess what we will enjoy for dinner tonight!!
Glad you survived the punch–and that guys do eventually grow up, at least around us.
Their main growth was them being taller than me 😉
I see that you followed me! I checked out a few posts of yours and love your style.
Thank you 🙂
that steak is calling my name!
Not cooked flank before, must give it a try
You really do have to marinade it first, but it’s a great and fairly inexpensive steak!
My hubby would LOVE this. Thanks for sharing!
I use a marinade that is very similar. The additions give it a Teriyaki flavor. Try this one for a variation:
1/2 cup Soy sauce
1/4 cup salad oil
2 tbsp molasses
2 tsp ground ginger
2 tsp dry mustard
6 cloves minced garlic
I cut the flank into strips and pour the marinade over them, stirring it up to coat. Seal it up, put in the fridge for a while and let it sit. Before grilling, let it sit at room temperature for about 20 minutes. You can also drop some pineapple chunks in the mix as well. I’ll be cooking this one up soon rest assured.