As the time to set the clocks back rolls around, and temperatures start to drop here at the October Country Inn, a good hearty meal takes on an increasing appeal. And, as evening comes much quicker than before, there seems to be a lot more time available to spend in the kitchen. Although grilled marinated flank steak makes a perfectly fine dinner anytime of year, it’s especially perfect this time of year when accompanied by a selection of roasted vegetables. To serve about four diners, collect the following ingredients:
- 1 piece of flank steak, trimmed of excess fat and silver skin
- An assortment of root vegetables
- 1 1/4 cup of olive oil
- 1/2 cup of soy sauce
- 2 tablespoons of red wine vinegar
- 2 cloves of minced garlic
- 2 teaspoons of Worcestershire sauce
- 2 teaspoons of dry mustard
- 2 teaspoons of dried rosemary
- 1 teaspoon of kosher salt
- 1 teaspoon of Tabasco sauce
- 1 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
Trim the flank steak and marinate for at least 8 hours. For the marinate, combine 1 cup of olive oil with the soy sauce, garlic, Worcestershire sauce, Tabasco sauce, dry mustard, and black pepper and whisk until blended. Pour the marinate over the flank steak in a Pyrex casserole, cover, and set aside for about 3 hours, periodically sloshing the marinate over the beef in order to evenly coat it. After 3 hours, refrigerate until about 1 hour before grilling.
Prepare the vegetables about 1 1/2 hours before grilling. In this case, we used 1 medium sweet potato, 2 medium Yukon gold potatoes, and 2 large carrots. Wash the sweet potatoe, and the Yukon gold potatoes, leave the skin on, and cut into bite sized chunks. Peel the carrots and also cut into bite sized chunks. Place the vegetable chunks into a basket steamer in a pot with boiling water. Cover and steam the vegetables for 5 minutes. Carefully remove the basket out of the steamer along with its steaming contents and dump the dry but steaming vegetables into a mixing bowl. Combine the remaining 1/4 cup of olive oil, the salt, rosemary, and cayenne pepper, blend well and pour over the steaming vegetables. Gently toss to evenly coat the vegetables with the olive oil mixture. When coated, empty the vegetables onto a baking sheet that has been coated with nonstick cooking spray and spread them out.
Place the vegetables in a 450 degree preheated oven, and take the marinated flank steak out of the refrigerator. Prepare and light the coals for the grill at this time. Turn and rotate the vegetables after about one-half hour. After the potatoes have been in the oven about 45 minutes, place the flank steak on the grill over an even bed of glowing coals. Grill for 10 to 15 minutes, turning once, depending on how you like it cooked. Check with a meat thermometer (130 rare, 145 medium rare, 160 well). Remove from the grill and slice diagonally against the grain. Remove the vegetables after about one hour. It all should have come together nicely, and you should be ready to eat.