Marinated Flank Steak

Happy Monday - here's an awesome marinade for flank steak.  The magic ingredients in this marinade are the balsamic vinegar and McCormick's "Hamburger" seasoning, which, to me, is about 10,000 times better than Montreal steak seasoning.  Anyway, you can marinade this steak in the fridge overnight or for up to 36 hours.  Delish!

Items used to make this recipe:

(affiliate links)

• McCormick “hamburger” seasoning https://amzn.to/3dzQUnZ

• 9x13-inch casserole dish https://amzn.to/2YOcKQd

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Marinated Flank Steak

serve 6-8

Printable Recipe

Ingredients

• 4 tablespoons balsamic vinegar

• 3 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 1/2 teaspoons ground black pepper

• 1 tablespoon McCormick "Hamburger" Seasoning

• 1 teaspoon granulated garlic

• 2 pounds flank steak

Directions

1. Mix together the olive oil, kosher salt, black pepper, hamburger seasoning, and granulated garlic and place in gallon size zipper bag with the flank steak; close tightly.  

2. Marinade in the refrigerator overnight or up to 36 hours, allow to sit at room temperature for about an hour before cooking.  

3. Remove steak from marinade and place in a casserole dish and roast in a 375F preheated oven for 30-40 minutes or until an internal temperature of 140F is reached.  

4. Rest for 10 minutes before slicing thinly across the grain.

Mozzarella Cheesesteak Sandwiches

Here's my go-to cheesesteak recipe.  No special ingredients here - just pick up some thinly sliced sirloin from the freezer section of the grocery store.  Cook it up, smother with a healthy layer of caramelized onions and bell peppers, then top everything with shredded mozzarella cheese.  Heat until the cheese is ooey and gooey and Hello!  When the hubs realizes I have all the ingredients needed to make these, he bugs me relentlessly until I give in.  Yes, the way to my man's heart is through his stomach.  Thank you mozzarella cheesesteak sandwiches for being so yummy!

In a large skillet, saute onions and peppers in a little olive oil.

Almost ready for the next step.

Remove caramelized onions and peppers from pan.

My husband thinks I should keep at least one box of these in the freezer at all times.

In the same pan, drizzle a little more olive oil and start cooking the sirloin.  Don't forget to add salt and pepper.

Break up the strands of beef, stirring frequently, until no pink remains. I love using this nifty tool when cooking ground or shredded meats.

That was easy.

When the the beef is done, return the onions and peppers back to the pan.

Top with mozzarella cheese and crushed dried parsley flakes (in my opinion, a very under rated herb).

Cover the pan to melt the cheese, then serve on italian sandwich rolls and enjoy!

Enjoy!

Items used to make this recipe:

(affiliate links)

• large skillet https://amzn.to/3biuSo0

• meat chopper tool https://amzn.to/3u15Si3

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Mozzarella Cheesesteak Sandwiches

serves 6

Printable Recipe

Ingredients

• 6 of your favorite sandwich rolls, split and toasted if desired

• 2 tablespoons olive oil

• 1 large yellow onion, sliced

• 2 sweet bell peppers, sliced (red, yellow, or orange)

• 6-8 thinly sliced frozen sirloin portions (the kind used to make cheesesteak sandwiches)

• 1 1/2 - 2 cups shredded mozzarella cheese

• 1 teaspoon dried parsley, crushed in the palm of your hand

• salt and pepper to taste

• mayonnaise (optional)

Directions

1. In a very large skillet over medium heat, saute onions and bell peppers in 1 tablespoon of olive oil; stirring frequently until the onions caramelize and the peppers soften.

2. Remove from the pan and set aside.

3. In the same pan over medium-high heat, cook the frozen sirloin patties in remaining tablespoon of olive oil; stirring frequently until separated and fully cooked. Season to taste with salt and pepper.

4. Blot any excess fat from the pan with paper towel and discard.

5. Lower temperature to low.

6. Arrange cooked beef evenly in a single layer in the skillet.

7. Evenly distribute the onions and peppers in a single layer on top of the beef.

8. Sprinkle shredded mozzarella cheese evenly over the onions and peppers.

9. Crush the dried parsley in the palm of your hand and sprinkle over the cheese.

10. Cover skillet with a lid until the cheese melts. Alternately, you can place the skillet uncovered in a 300F oven to melt the cheese, about 5-10 minutes.

Note

• My husband insists his cheesesteaks be served on a toasted roll that has a healthy schmear of Dukes mayo.  Enjoy!