At the start of this summer, I realized something was missing from my recipe archives. A proper steak salad. Not just any salad, but one that could stand on its own as a satisfying dinner on a hot night.
Something fresh, affordable, and full of flavor.
Flank steak immediately came to mind. Itโs much more budget-friendly than cuts like ribeye or New York strip, and when treated right, it delivers bold, rich flavor without the price tag.
The key was a marinade that does more than just sit on the meat. It had to balance acid, umami, and a touch of sweetness to tenderize and season the steak throughout.
I used soy sauce for that savory base, along with lemon juice, vinegar, Dijon, and a little honey (or brown sugar) to bring everything into balance.
If I could give you one piece of advice to make your meat taste amazing, it would be this: marinate it.โ Itโs my secret weapon for turning meat from just okay to seriously delicious.
And lucky for you, Iโve got a whole collection of marinades you can try:
If you wish to stop receiving these emails, you can unsubscribe at any time. While it will be painful to see you go, if you ever change your mind, I will be here with open arms.
โ