Barbecued Flank Steak

Just in case we didn't care for it, I only used half of the piece of flank steak in the Mongolian Beef recipe the other day. (It turns out we really did like it, so next time I can cook the whole piece.) That meant I needed to find a use for the other half. Having a planned visit to the local stake park presented the perfect opportunity. 

Barbecued Flank Steak (from this site)

Prepare the marinade (see below) and place in a ziploc bag. Add a piece of flank steak (3/4 to 1 pound) and marinate from 2-24 hours. Grill for 4-5 minutes on each side. Let rest for 10-15 minutes before slicing across the grain and serving. 

Rosemary Balsamic Marinade

• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1/8 cup balsamic vinegar
• 2-3 cloves garlic (minced)
• 1/2 teaspoon crushed red pepper flakes
• 1-2 sprigs fresh rosemary

After finding this recipe, the next decision was to select a side dish. Grilled Sweet Potatoes looked like a good choice, particularly when I found a recipe that suggested seasoning them with Old Bay Seasoning. However, I'm going to cut them in slices and not wedges, like in this recipe. 

Some people suggest parboiling the sweet potatoes before grilling them; others say it's not necessary. This first time we'll try the easy way and see what happens. Just slice them in 1/2" rounds, rub with oil, season with Old Bay Seasoning, then grill for 4-5 minutes on each side.

We got to the state park, only to learn the boats were undergoing maintenance and not available to be rented. So sad! However, we still had our barbecue, just at home that evening. And next time (if there ever is a next time) we'll want to parboil the sweet potatoes.