1 cup chopped green onion
1/2 cup soy sauce
Juice of 3 lemons
3/4 cup olive oil
3 teaspoons dried thyme
1/2 teaspoon black pepper
This flank steak is the family recipe that I most closely associate with my mom. Making this takes me right back to my childhood – the aroma of sizzling steak, the tangy sauce that I would slurp up with a spoon. Mom would make this only for our birthdays growing up, because she said the olive oil was too expensive for us to use in an everyday recipe. The tradition has continued with our family – this is the meal I make for my husband’s birthday every year, which is my own special way of connecting my mom to my own family today. And, slicing the steak is just as special as the recipe. I still have my mom’s original electric knife from when I was a kid.
I like to serve the steak alongside baked or mashed potatoes, with extra marinade poured on the potatoes.The sliced steak makes great leftovers too. Just keep the steak slices stored in the extra sauce and then briefly reheat the meat and sauce together. Tip: This steak is also excellent grilled! For an “everyday” recipe, I created Lemon-Thyme Meatballs (in my cookbook), borrowing the flavors from my mom’s flank steak but putting them into an inexpensive ground beef package.
Score the steak on both sides with a sharp knife. In a medium bowl, combine the remaining ingredients to create a marinade. Reserve half in a separate bowl in the refrigerator. In a large resealable bag, add the steak and the remaining marinade. Close the bag, turn several times to coat the steak completely, and place in the refrigerator for 6 to 8 hours.
When ready to cook the steak, preheat the broiler on low. Discard as much marinade from the steak as possible, pat the steak dry with paper towel, and allow to sit at room temperature for 15 to 30 minutes. Broil the steak 3 or 4 inches from the heat, about 4 to 5 minutes per side, until slightly underdone as steak will keep cooking once off the grill. Be sure to watch closely as broilers vary. Place steak on cutting board and loosely cover with foil. Let rest for 5 to 10 minutes.
Meanwhile, in a small saucepan, heat the reserved half of the marinade and allow to simmer for 1 to 2 minutes before removing from heat.
Slice the meat very thinly against the grain and serve with several spoons of sauce.