Add spring mix to a large serving bowl or platter. Transfer steak to a cutting board to rest for 15 minutes. During the last minute of grilling, put the sheet tray with the pecans on the grill to lightly toast.
For medium steak, cook 3 to 4 minutes per side and for well-done steak, cook 6 to 7 minutes per side. Once steak is marinated, place steak on the grill and close the lid. 3.Īrrange pecans in a single layer on a small sheet tray.
Let sit for 30 to 45 minutes at room temperature. Add flank steak to the bag and squish it around with your hands to make sure the marinade is evenly distributed. Pour half of the marinade/dressing into a zip-top bag and add remaining Worcestershire sauce and soy sauce. In a quart-sized glass jar or plastic container with a lid, combine olive oil, vinegar, mustard, honey, 2 tablespoons Worcestershire sauce, garlic, thyme, salt and black pepper. Prepare your gas grill for direct-heat cooking over medium-high heat. Swap Option: Swap out flank steak for skirt or hanger steak if that’s what’s on sale this week. Let the steak marinate for 30 to 45 minutes on the counter so that it comes to room temperature. Technique Tip: Meat gets tough when cooked directly out of the refrigerator.
If you’re not grilling the meat, you may preheat a cast iron skillet or grill pan on the stove over medium-high heat and follow the same directions as below. When it’s your turn to host a festive fête, introduce your crew to this firework-worthy dish and let’s hear it for the red (strawberries), white (wine vinegar marinade/salad dressing) and blue (cheese)! As we enter the dog days of summer, this recipe is great because it’s entirely cooked on the grill, so your house stays as cool as a cucumber. This patriotic and deliciously seasonal steak salad recipe includes a great time saver - a double-duty marinade and dressing shake once, use twice! It’s no secret that steak and blue cheese pair well, but since it’s the height of strawberry season, you bet they’re finding their way into every meal from breakfast to dinner. Here’s where a vinegar- or citrus-based marinade comes to play - these ingredients infuse into the meat quickly and a grillin’ we go!
#FRESH THYME AD MAY 3 FULL#
Far gone are the days where a juicy steak is marinating in a flavorful dry rub for dinner a full 24 hours in advance. Let me be honest, these days I’m not being a great meal prepper or planner (I’m a mom of two small kids, need I say more?).
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