Mary Makes Her Grilled Flank Steak with Tomato Cucumber Salad | The Good Stuff with Mary Berg

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Add 1/4 cup of olive oil to a bowl.

Add 1/4 cup of red wine to the bowl.

Add 1/4 cup of soy sauce to the bowl.

Add 2 tablespoons of honey to the bowl.

Smash and roughly chop 4 cloves of garlic, then add to the bowl.

Season the mixture with a generous amount of salt and pepper, then toss to coat.

Marinate the mixture for at least 2 hours or up to 24 hours in the fridge.

Before cooking, take the meat out of the fridge and let it sit at room temperature for about 30 minutes.

Preheat a skillet over medium-high heat and add a little oil to the pan.

Oil the meat instead of the pan to avoid excess splatter.

Season the meat with more salt and pepper, then place it in the hot skillet.

Cook the flank steak for about 4 to 6 minutes per side until it reaches an internal temperature of 130°F for medium rare.

In a bowl, add 2-3 cups of cherry tomatoes.

Slice a cucumber and add it to the bowl with the tomatoes.

Thinly slice a shallot and add it to the bowl.

Add 2 tablespoons of red wine vinegar to the shallot to mellow its flavor.

Season the mixture with salt and pepper.

Add 2 tablespoons of olive oil to the bowl.

Add 2 teaspoons of dijon mustard to the bowl.

Add a couple teaspoons of honey to the salad mixture and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens