Flank Steak W/Tangy Sauce & Sisters

“I think this is my favorite meal,” said my sister, Hannah, as she inhaled the plate you see above.

I mentioned earlier that my youngest sister was here to run a half-marathon, but she also came back through here on her way to the east coast for work.  She stayed a few days, helped celebrate Evelyn’s 6th birthday, ran around with Eli, smooched on baby Lane, and I fed her.  That is usually my main goal with people who come to visit us: food.  It is how I show my love, people!  Some shower others with gifts.  I make them creme brulee.  A friend waters our plants while we are away on vacation?  Chinese chicken salad.  Last day of Kindergarten?  Congrats to you!  How about Honey Waffles with Strawberry Sauce and whipped cream, bacon, and fresh Hot Chocolate for breakfast?!  So when Hannah came for a visit, I of course asked her the same question I ask all my guests:  “What can I make you?”

Unfortunately, she is one of those easy to please people-sheesh-and her answer, accompanied by a half shrug, was, “Whatever.”  *sigh*  I hate that answer.  I really like to make people something that they maybe haven’t had for awhile or have just really been craving.  I am not a short order cook and I always plan menus based on my freezer, my pantry, my workable time frame, my budget, and my energy level-all those previously mentioned are subject to change.  But wouldn’t it be more fun if you ate something a little bit different?  And since my sister has a really crazy schedule and a rather unconventional job (it is too hard explain, but she is like a Title Nine or Athleta kind of woman) her meals aren’t always regular or all that balanced.  She did request the salad we had that night and I will include it in the next post, but “any kind of meat” was at the top of her list.  Perfect.  I had this dinner menu already planned and since it is extremely easy, quick, and the essence of summer, it totally hit the spot.  And in case you are wondering, the potatoes I made that night are Good Lookin’ Man Potatoes and they are darn near the best side dish you can make for grilled food.

I know what you are thinking.  Yes, that steak above has a sauce with it and I have confessed before that I am kind of a purest when it comes to beef.  Salt and pepper on a steak-that’s it!  I was taught well, and my sister said the same thing.  But sometimes, a certain cut of meat needs a little something. Flank steak, also called a skirt steak, looks kind of like licorice.  It is very ropey and kind of needs to be cut perpendicular to the grain in order to eat it.  What does this mean?  It means that sliced thin, it makes for great fajitas.  It also happens to be an inexpensive way to grill in the summer. The meat responds well to marinades and a quick grill is all it needs.  In this case, you don’t even need to marinate it!  Just whip up a sauce on the side.  Such a simple thing, but it is so flavorful it will easily become your favorite weeknight summer supper or an easy dish for you to entertain with.  It took a few tries, but I got the sauce just right; not too spicy, just enough tang, and so wonderfully refreshing.  I implore you to give it a try!  Eat it with your sister, your brother, a neighbor, or anyone else that you want to show a little love.
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Flank Steak W/Tangy Sauce
Adapted from Cooking Light
This sauce can easily be doubled if you are feeding more people.  And don’t let the horseradish scare you, even if you aren’t a fan.  It gives it a subtle heat and just a bit of a bite.  Nothing overpowering.  Promise.

1 flank steak, about 1-1 1/2 pounds

Drizzle the steak with olive oil and season with salt and pepper.  Grill over direct medium-high heat, searing one side for about 5 minutes, then flipping for a total of 8-10 minutes.  You just want to sear each side, leaving the middle nice and rare.  Remove steak to a cutting board to rest.  Meanwhile, make the sauce.

In a small bowl, combine:
1/4 c sour cream
2 tsp prepared horseradish
1 T Dijon mustard
1 T mayo
zest of one lemon
juice of half a lemon
2 T snipped chives
salt and pepper to taste

Mix well.  Slice the steak thinly across the grain.  Serve with the sauce.  Leftovers make a stellar sandwich or panini!