We are excited that Jenn Fillenworth of GRNow.com gave our flank steak some love in the GRNow Test Kitchen! See below for some tips on using flank steaks to make these mediterranean bowls.
Flank Steak cooking tips:
Great with either a dry rub or marinate. If marinating, let sit in marinade for at least 1-2 hours.
Make 1/4-inch deep slices about an inch apart to break up the muscle.
Flank steak is best cooked to medium rare as it can become chewy the longer it’s cooked.
It’s best to cook on high heat quickly.
Let your steak rest for 10 minutes after cooking, tent with foil to keep it warm.
Always slice your flank steak against the grain.
8 slices of cooked flank steak
2 cups of cooked brown rice
1 cup chopped lettuce
½ cup cherry tomatoes, sliced in half
½ cup cucumber, chopped and skin removed
½ cup feta cheese
½ cup hummus
½ cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove minced garlic
1 tablespoon fresh dill, chopped
¼ cup flat leaf parsley, chopped
salt and pepper to taste
Makes 2 bowls
Place cooked brown rice to the bottom of each bowl.
Add cooked flank steak and…