Marinated Flank Steak and Quesadillas

I saw this quote and liked it…………

“For me the ideal date would be to drink wine in the backyard under the stars, listen to music and just talk. Then we'd eat steak and, later, dessert. If all went as planned, we'd save some of the dessert and play with it while making out.”

Then I thought, I’d like to pick up a steak for tonight.

That brings me to this recipe for marinated flank steak. I saw it in Southern Living Magazine, a discarded issue stacked in our break room at work. My workday starts the same each day – grab the coffee pot and head for the break room for a pot of fresh water. As I am awaiting my turn at the sink, I thumb through the discarded magazines.

Now sitting in my office, impatiently waiting for my computer to boot up, the coffee pot laboriously working out our first round of caffeine; I thumb through an old copy of Southern Living and lo and behold….there is a recipe and photo of a very nice looking juicy steak.

This is for us. The day is looking up.

Marinated Flank Steak

Pre time: 10 minutes, Chill: 1 hour or just overnight (no more or the marinade will be overpowering)


1 (2 pound)flank steak
1 cup soy sauce
1 cup pineapple juice
2 garlic cloves, minced
½ cup packed brown sugar
5 TBSP Sesame oil

Place steak in large zip lock bag. Combine 1 cup soy sauce, pineapple juice and next 3 ingredients, stirring until sugar dissolves; pour over steak.

Seal bag and chill for at least 1 hour, turning occasionally.

Grill steak, covered with grill lid, over charcoal grill.

Let it stand for a few minutes before slicing. We like our steaks on the rare
side so, grill according to your taste.

Another variation is to use orange juice in place of the pineapple juice and add 2 TB Jerk seasoning. Play with your food and find the taste sensations you prefer.

We had we made quesadillas. Great bang for the buck!

Slice and saute your favorite quesadilla veggies and add slivers of flank steak....

I will be sending this to CreamPuffs in Venice for her roundup of Magazine Monday. Surf over to visit the Creampuff and see what else is shaping up in her neck of the woods :-)

Back to my Italian cookbook later...the library seems to want it back........



Velva said...

Tina, you can't beat a good marinated flank steak. I like your idea of music, stars, good food and just talking.

I love discarded Southern Living magazines. I have never subscribed but, always manage to find old copies.

Sigh, tomorrow is Monday.

girlichef said...

YUM! I totally want some of that's huge...and gorgeous! LOL, where in the world did that quote come from!?

Brenda said...

That quote is AWESOME, lol! Love it! Your flank stank would go perfectly with my red wine right now. :o)

Anonymous said...

Lol @ the quote - love it! ;o)

Now, I have no idea what flank is and will need to go and look that up BUT the marinade and the juicy rare steak (love me some blood) look gorgeous. And I love the idea of playing with the ingredients - would be great with a huge pork chop!!!

Pierce said...

Velva - know...Monday blahs are here but we at least ahve coffee as our solace :-) I am always finding Southern Living at work in breakrooms. Let me know if you want me to inter office a copy!

Girlichef - I think the quote was from "Food quotes" and now I don't remeber where I saw it. I wanted to put up the credit for it. I will be joining you for Food and Flix soon.

Brenda - We should combine, steak...good company!

Anonymous: The flank is just under the short loin and bottom sirloin. Very well muscled, just above the ...uh...privates. But, if marinaded it is da bomb! Very flavorful and I am pleased you like it as rare as we do. :0

janie said...

Flank steak is my favorite and your looks so delicious!

Mary said...

I can't tell you how wonderful that sounds. I love the Asian overtones of your marinade. I'll wager this was delicious. I hope you are having a great day. Blessings...Mary

Katerina said...

I already bookmarked this steak as it has all my favorite ingredients plus the marinade is always a hit in my family.

Le laquet said...

Hey T ... anon was me - sorry!
Mrs L

Rita said...

First, I have to tell you I Love that quote; right up my alley. This must be a great marinade; the pineapple is sure to tenderize; love that you made that second meal just as tasty.

Martha (MM) said...

Double yum! I hope you'll link these up to my new foodie meme - Tailgating Time! This would be absolutely perfect for game days! :-)

Joanne said...

I like that quote also. I should include it on my online dating profile the next time I go through an online dating phase.

I do love a good steak! And, even more, good quesadillas! Fantastic.

Drick said...

great marinade, nice sounding flavors ... ever had a flank cooked med well or over done for that matter? no one can eat it... I think rare or med rare is the only way to serve this cut....

Pierce said...

Thank you Janie!

Mary - thanks, it was a hit. thank you for your nice comments :-)

Katerina - Let me know when you grill one up. Glad you liked the ingredientsm they are a natural :-)

Le Laquet - Oh, I suspected it was you!

Rita, thanks...I wish I could remember where the quote came from. Yes, pineapple does seem to tenderize so well :-)

Martha - You have a Tailgating meme?! I will be there!

Joanne - Go ahead and use that quote - I love it. Thanks for your advice the other day, We have started walking...will hit the jogging after vacation in October.

Drick - We like all cut of steak rare but you are sooo correct. A flank done too much would be like eating a shoe!

Juliana said...

Wow, I love quesadilla, specially the meat one...the steak looks awesome...So So tasty!

Drick said...

facebook page -!/drickp

Pierce said...

Juliana - thank you so much. The beef was amazingly tender.

Drick - I will check it out!

Tropical Trader and Mashes Sands #SouperSunday

Last weekend we drove down Highway 98 toward Tropical Trader located in Panacea Florida. We had been there back in March but on the Harley ...