Flank Steak & Pasta

When C and I first started dating we were long distance and would travel back and forth between Milwaukee and Texas every month.  During one of his trips to Milwaukee we went out to an authentic Italian restaurant.  We really enjoyed ourselves, but my favorite part of the whole meal was when C was trying to order.  The whole menu was in Italian, so we were kind of guessing what each dish was.  When it was his turn to order he asked the waitress (who had an Italian accent and all) what he should get that had steak and pasta.  She seemed very offended, and told him that no Italian eats steak with pasta.  It's now a joke between us whenever we order either of those meals.  I dedicate this post to him, because even if it's not true Italian, it sure was delicious!

I bought this flank steak from whole market.  At the time I thought it was going to serve around 8 people, but we ended up eating a little more than normal just because of how good it was.

Place the steak in a casserole dish and sprinkle with salt, pepper, cumin, garlic powder and chili powder on each side.  How much you use of each spice is up to your taste.  I added a little extra chili and garlic powder.

Sprinkle each side with Worcestershire sauce, about two tablespoons on each side.

Place the the steak in a zip lock bag and cover with 1/2 cup of soy sauce.  Roll the bag, removing as much air as possible.  Leave in the fridge for at least two hours, up to 24 hours.  I let it sit overnight and cooked for dinner the next day.

Grill to medium or medium rare. 

Slice against the grain.

I cooked until medium rare, and served over pasta with a light tomato sauce on it.  You could also use the steak for burritos or fajitas, or even serve by itself with potatoes.  It was so tasty, and letting it marinate over night adds so much flavor.  No matter what you serve with, you'll enjoy it. 

Flank Steak Marinade

Serves 4

Adapted from Blue Bonnets and Brownies

1 lb flank steak

salt

freshly cracked black pepper

cumin

garlic powder

chili powder

1/2 cup soy sauce

Worcestershire sauce to taste

Place steak in a casserole dish. 

Sprinkle with salt, pepper, cumin, garlic powder, and chili powder on each side.

Sprinkle each side with Worcestershire sauce, about two tablespoons on each side.

Place steak in a zip lock bag, cover with 1/2 cup of soy sauce.

Roll bag, removing as much air as possible.

Leave in the refrigerate for at least two hours, but up to 24 hours.

Grill to medium or medium rare and slice against the grain to serve.