Provencal Flank Steak

This is one of my summer "go-to" recipes, especially if I happen to have a couple in the freezer! Since I'm usually cooking for one or two these days I just cut my flank or London broil into smaller sizes and store in quart size zip bags which is nice so the marinade surrounds the meat.

Provencal Flank Steak
(adapted from Dream Dinners cookbook)

1 t. Minced Dried Onion (or substitute garlic)
1 t. Dried Rosemary, crushed
1/2 t. Chili Powder
1/2 t. Paprika
1/2 t. Black Pepper
1/2 c. Honey
3/4 c. Soy Sauce
1/4 c. Water
1/2 c. Red Wine

1 1/2 to 2 lb. Flank Steak

Mix all the ingredients and pour over flank steak in a zip loc bag. Marinate for 1 - 24 hours and grill over hot coals until med rare. Allow to rest 15 minutes. Cut thin on bias and serve.

I have found I can “stretch” this marinate to up to 3 good sized flank steaks (or London Broil – any thick beef will do) when I freeze them in zip bags. After thawing I find the marinate has done it’s job with the lesser amount.

I always wondered if freezing in marinade would work...

I think the freezing aids in getting the flavor of the marinade ingredients into the meat, something about how the freezing and thawing expands the moisture in the tissue and allows the thawing marinade to seep in.

And with this recipe, coming from the Dream Dinners cookbook, you'll notice the herbs and onion flakes are dried. That's because the recipes are designed to be prepped ahead and stored in the freezer for a "meal in a bag", to to speak. DD is a neat concept and one I almost went into a lot of years ago ~ got as far as the interview process out in Washington State.