Beef! It's What's for Dinner!

Steak night!  Well, that might not be exactly what you think of when you are at the beach but at some point during your seafood extravaganza, you might find yourself craving beef.  I have the perfect solution.

Marinated Flank Steak.  First, and possibly most importantly, make sure you have access to a grill.  If not, and you think you’ll be doing a lot of grilling, consider picking up an inexpensive one at Walmart. 

Next, and also very important, purchase the flank steak.  I buy the flank steak two pack at Costco.  I like flank steak for a couple of reasons.  It doesn't take up much space in the cooler and it is less expensive than some other cuts of beef.  Especially if you can catch a sale. 

You might be thinking that 2 steaks is way more than you need, but I would go ahead and get the two pack.  The leftovers make amazing steak sandwiches later in the week.  

The first thing you want to do is open the flank steak up so that it is lying flat and put each steak into a gallon size zip lock bag.  By opening the steak up, you'll insure that the marinade makes contact with all surfaces.

Mix up the marinade.

Marinade:

½  cup soy sauce
½ cup ketchup
½ cup dry red wine
¼ cup honey
¼ cup vegetable oil
2 t minced garlic
(if you are so inclined, add a bit of crushed red pepper flakes)

Put half the marinade in each bag.  Seal the bags and pop in the freezer. 

You can do this weeks ahead of time.  Just toss in the cooler the morning of departure.  You can keep it frozen or allow it to defrost on the trip.  As it defrosts, the marinade will work its magic and tenderize the steak and add great flavor.  Once defrosted, use within a day or two.  Just grill as usual to medium rare and slice thin.  Fabulous.

 What to have with your amazing flank steak?  How about a super simple potato gratin? No complicate sauce required here.

2 ½ pounds russet potatoes, peeled and sliced in 1/8” slices
½ stick butter, melted
10 oz grated Parmesan (or Swiss or whatever you like)
2 cup whole milk (or 2% or 1%)

Preheat oven to 400 degrees.  Butter a 13 x 9 glass dish.  Layer with 1/3 of the potatoes.  Sprinkle with salt and pepper.  Drizzle with 1/3 of the melted butter.  Top with 1/3 of the cheese. Repeat 2 times.  Pour milk over evenly.  Bake 15 minutes.  Reduce heat to 350 and continue to bake 1 hour.  Remove and let stand 10 minutes.  I haven’t tried it but if your rental doesn’t have a glass 9x13 baking dish, pick up a disposable when you do your local shopping trip. 

I’m not saying I have done this (I have) but consider making at home and just reheating at the beach.  I will admit to even making way ahead, freezing and reheating. 

Need a green vegetable?   Pick up a few of those skinny green bean packs.  Sometimes they are called haricots verts.  You can microwave them in the bag for a few minutes (read the directions) and just toss with butter and salt and pepper.  Delicious. 

Pour your favorite red wine and toast another great beach day!