Polynesian Flank Steak with Lemon Orzo Salad

Here’s another quick and easy weeknight dinner idea.  You have to plan ahead just a little bit for the marinade but it’s very easy to put together.  Most of the ingredients are pantry staples and flank steak is a relatively inexpensive cut of meat.

As many of you know, I am addicted to Pinterest.  I found this delicious looking recipe for Lemon Orzo Salad and had to try it out.  I thought it would be a great side to my steak, and I just happened to have 2 1/2 boxes of orzo pasta in my pantry that I need to use up before the move.  I love that this recipe includes tomatoes and fresh asparagus, two of my favorite vegetables.


Polynesian Flank Steak

Ingredients:

1 flank steak
1/3 cup pineapple juice
1/3 cup low sodium soy sauce
1 tsp minced ginger
1 Tbsp honey or blue agave syrup
1 Tbsp dried onion
3 garlic cloves, minced (about 1 Tbsp)

Method:

Combine all ingredients, except for steak, in a small bowl and stir together.  Score the steak crosswise, which prevents it from curling up as it cooks, and put in a large zip top bag or glass baking dish.  Pour marinade over steak and marinate 3-6 hours.  (I prefer to marinade my steak for 6 hours because it is more flavorful.)  Flip steak after the first half of the marinade time.  Reserve marinade for grilling.

Preheat grill to high heat.  Cook flank steak for 5 minutes on the first side.  After flipping, baste the steak with the reserved marinade.  Cook steak for 5 minutes on the second side or until desired doneness and flip once more.  Baste again on the first side and cook for a couple of minutes.  Allow steak to rest 10 minutes before cutting crosswise, against the grain, into thin slices.

Tips and Thoughts:

I’ve said this before, but I LOVE garlic.  You can use more or less depending on your taste for garlic.  I’ve found it doesn’t make a huge impact on the way the meat is flavored.

The original recipe called for green onions, but I always have dried onion on hand and just started using that.  You can also use dried chopped garlic, which I substitute if I’m being lazy and don’t feel like mincing garlic.  (Love garlic, but hate chopping it!)

I usually buy those six packs of little cans of pineapple juice.  The marinade uses 1/3 cup of pineapple juice which just happens to be half of a mini can.  I freeze the rest for the next time I want to make this marinade.

This may seem strange, but flank steak shrinks down quite a bit when it cooks.  That being said, unless the flank steak is on the small size, I usually cut one in half and freeze the other half for another time.  This is ends up being just the right amount to split with my husband.

Recipe adapted from Cooking Light.

Lemon Orzo Salad

Ingredients:

1 (1 pound) box of orzo
1 bunch of asparagus, cut into 1″ pieces
1 pint of cherry tomatoes, halved
1 lemon, zest and juice
4 Tbsp olive oil
2 cloves of garlic, minced
2 Tbsp fresh parsley, chopped or 1 Tbsp dried parsley
1 cup of parmesan, grated
salt and pepper to taste

Method:

1. Cook orzo according to directions on box, adding asparagus during the last minute of cooking.  Drain, and combine orzo, asparagus, and tomatoes in a large bowl.

2.  In a small bowl, whisk together lemon zest and juice, olive oil, garlic, salt, and pepper.  Drizzle over orzo mixture.  Stir in parmesan and sprinkle parsley over the top.  Can be served warm or cold (I prefer warm!)

Tips and Thoughts:

This recipe makes a lot!  It’s great to eat for lunch the following day, or you could half the recipe to make a smaller amount.

This would be an excellent dish to serve in the summer at picnics and BBQs as you can serve it warm or cold and there’s nothing in it that would spoil in the heat.
Source:  Laura’s Delicious Food

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