Servings: ~4

We normally don’t make anything that requires marinating, since who has time for that on a weeknight? But, because we designed this recipe for a holiday weekend - Labor Day to be exact - we encourage you to take the extra step. The results are worth it, and this meal is the perfect send-off to summer. Assemble the marinade the evening prior, then let the steak absorb all those flavors overnight, and prep the veggies when you’re ready to cook.

We provided instructions for the grill, but this would work just as well in a cast iron skillet or a grill pan. Also, note that used skirt steak (it’s reasonably priced, marinates well, and is thin so it’s easy to cook through) but use whatever cut you prefer - just adjust the cooking time as needed.

Steps:

Place a gallon-sized, resealable ziploc into a large bowl.

To the bag, add the grapeseed oil, honey, vinegar, Worcestershire, mustard, salt, pepper, and rosemary or thyme. Smash your garlic cloves and toss those in there, too. Give the bag a little jiggle to mix everything all together.

Place the steak in the marinade, toss to coat, then seal the bag and pop in the refrigerator for at least 2 hours, or up to 24 hours.

Before grilling, let the steak sit at room temperature for 30 minutes. While the steak is coming to temp, prep the vegetables:

Peel the onion, then slice into large rings.
Quarter the zucchini and by cutting it into half lengthwise, then cutting lengthwise again.
Trim the tough green and white ends from the scallions, then slice the bunch in half.

Toss your prepped veggies into your steak bag and give everything a good shake.

When you’re ready to grill, set a grill to medium-high heat. Using your tongs, remove the steak from the marinade - and spread the steak on the grill. Let the steak sear 4 to 6 minutes per side (the key to a good char is not to futz with it!) until it reaches medium-rare. Transfer the steak to a plate and let rest while you cook your veggies.

Grill the vegetables: lower the grill temperature slightly, then lift the veggies from the marinade and spread evenly over the heat. Cook until tender - about 3 minutes per side. If you’re making garlic bread, grill it alongside your veggies.

When you’re ready to serve, thinly slice the steak against the grain, then arrange on a large platter along with the veggies. Serve warm or at room temp—enjoy!

Ingredients:

For the marinade:

¼ cup grapeseed oil
2 tablespoons honey or maple syrup
4 large cloves of garlic
2 tablespoons red wine vinegar
2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard, preferably grainy
1 teaspoon salt, plus more for serving
½ teaspoon black pepper
Sprig of thyme or rosemary

For the steak:

1 flank steak (1½ to 2 pounds)

For the veggies:

1 large red onion
2 medium zucchini, preferably both yellow and green
1 bunch scallions

Equipment:

Mixing bowl
Cutting board
1 gallon-sized ziploc bag
Knife
Tongs

Accompaniments:

Saucey sauces: We paired this with a salsa verde, but any green, herbacious sauce would be great - say a chimichurri, or a gremolata.

A salad of some crisp baby greens - little gem or butterhead, etc - with cucumber, avocado, and chives, dressed with a little evoo and lemon or Samin Nosrat’s House Dressing.

Garlic bread: always hits and v easy. Melt some butter, grate a few cloves of garlic into it, and season with salt and pepper. Then, brush onto both sides of a halved loaf of bread, dust generously with grated parmesan, and sprinkle with some chopped parsley or chives, if you’d like. For this recipe, we grilled our garlic bread alongside the veggies, but you could also pop into a 350° F oven, and bake til crisp and warm, about 7 - 10 minutes.

Pro tips:

Make a double batch and freeze half steak in it’s marinade. Pull it out to defrost a day before you plan to grill.

Kid tips

Let your kiddos help you make the marinade!. They can even massage it into the steak through the ziploc bag.

Add-ons:

Many, many things are tasty on a grill and would pair well with this meal, including:

Halved peaches
Halved hearts of romaine
Mini peppers
Cherry tomatoes on the vine
Polenta rounds

Skirt Steak Situation