Flank steak and peas

May 24, 2015  •  Category: ,

Flank steak and peas

Happy Memorial Day weekend to everyone! This is the easiest menu I came-up with, short of calling for delivery (which is something I have resorted to now and then in Beirut). The steak is marinated for a little while, then grilled on the BBQ or pan-fried for a few minutes on each side. Peas are freshly shucked or come out of a frozen bag. Nothing could be simpler and it is satisfying and stressfree. Enjoy the weekend!

INGREDIENTS: 4 servings

1 1/2 pound flank steak, marinated in your favorite marinade (see note below)

1 pound fresh peas or a bag of frozen peas

2 tablespoons of butter

salt, to taste

cherry tomatoes, to taste

1 cup onion rings, to taste

1.Place the peas in a saucepan, add one cup of water, a pinch of salt and boil for 10 minutes till soft. Add some butter and stir to combine. Set aside.

2.Drop the flank steak in your favorite marinade for about one hour. Drain, pat dry and grill for 5 to 7 minutes on each side. Let it rest, then slice it thinly against the grain. Serve it with the peas, sliced onions and cherry tomatoes.

NOTE: My favorite marinade is the Lebanese one made-up of mashed garlic and cilantro. If you don’t like the taste of cilantro, you can replace it with basil or mint. I quickly fry the garlic and chopped cilantro in olive oil for less than 5 seconds, till fragrant, then set it aside. This step can be done ahead or frozen. For the steak, first sprinkle them with salt, pepper, Aleppo pepper or paprika or chili pepper and rub with olive oil. Grill then after it is done, brush with the marinade lightly or serve it on the side.


3 Comments  •  Comments Feed

  1. Rosa says:

    A delicious meal!



  2. Susan says:

    We love flank steak on the grill in the summer! I’ll have to try your marinade next time.

  3. Zee says:

    I would love to try your recipe however I would like to know what is the name of the flank cut of beef in Arabic. Thank you.

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