Flank Steak Recipe






By Samantha Schwalm


For months we have being dreaming about putting our sweaters away. Saying good bye to the dark and gray skies. It is time for short sleeves, sundresses, and bluebird skies.  It is summer! Living in the Midwest it feels like warm days will never come. Then magically they arrive, and the city of Chicago seems to wake from its long winter sleep. On these warm days all anyone wants to do is stay outside. This means grilling. One of my favorite things to grill is flank steak. It is an easy cut to find and doesn’t take long to cook. Also, the leftovers are wonderful the next day on top of a fresh green salad.


Samantha’s father, Tom Kabat of Toledo, Ohio.


Here is my favorite way to cook flanks steak. Either the night before or in the morning, place it in a glass Pyrex baking dish. Salt and pepper the steak. Set to the side for the moment. Slice one yellow onion. You want an onion that has a little natural sugar for Caramelization. In a small bowl combine all of the ingredients listed below and pour over the steak. Let it sit over night or for at least 3 hours, and then rip it over and let it rest for another hour. You can also throw everything in a ziplock bag and stick in the refrigerator all day until you are ready to grill it.


For grilling turn on grill and let warm to higher heat. Around 400 degrees. Place the flank steak on the grill, and grill each side for 2 to 3 minutes. Take off the grill and rest for 10 minutes. Then thinly slice the steak against the grain and serve.



For a fun sauce: place marinade in a sauce pan and simmer until the onions caramelize. It usually take about 10 to 15 minutes. Pour over steak before serving.


1/4 cup soy sauce

1/4 cup teriyaki  sauce

2 T fresh or powdered ginger

2 T sesame seeds

1 T minced garlic

3 T hoisin sauce


I hope you enjoy this recipe and please feel free to tweet any questions to @ParisKabatChef.