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Marinated Flank Steak Bar with Our Favorite Toppings

Enjoy something delicious and satisfying with this easy-to-make recipe.

Servings: 4 to 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 (2 to 3 pound) flank steak
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup sherry wine
  • 1/4 cup  olive oil
  • 3  tablespoons brown sugar
  • 4  garlic cloves, minced
  • 1 teaspoon freshly grated ginger
toppings
  • 2 bell peppers + 1 sweet onion, thinly sliced (for grilling)
  • 1 (14-ounce) jar of roasted red peppers with garlic in olive oil
  • 1 cup of your favorite salsa
  • thinly sliced radish
  • chopped grape tomatoes
  • 1 batch of homemade chimichurri 
  • 1 batch of copycat chipotle corn salsa
  • 1 batch chipotle mayo
  • 1 batch of greek yogurt blue cheese dressing + blue cheese crumbles
shrimp
  • 4 ounces raw large grilling shrimp
  • 3  tablespoon unsalted butter
  • 3 garlic cloves, minced
mushrooms
  • 12 ounces sliced assorted mushrooms
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Place the steak in a large baking dish. In a bowl, whisk together the soy sauce, wine, oil, sugar and garlic. Cover the steak and toss a few times to distribute the marinade. Cover the dish and place in the fridge for at least 2 hours or overnight.
  2. When you’re ready to cook, heat the grill on the highest setting.
  3. Place the sliced bell peppers and onions in a foil pack (I like to use two layers) with a sprinkle of salt and pepper. You can add a drizzle of olive oil too!
  4. Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
  5. After 10 minutes, slice the steak against the grain in to super thin strips.
  6. For the remaining toppings, place the roasted red peppers and a drizzle of the oil from the jar in a food processor. Pulse (just pulse!) until chunks remain to create your quick chutney. Throw together your salsa and any of the other toppings you’d like! You can prepare them a day ahead of time as well. Make this idea your own!