Marinated Grilled Flank Steak with Rosemary Mashed Sweet Potatoes & Spinach Salad

IMG 7010

The flu had overtaken our home since last Thursday. So for about one week most of us only had the taste for noodles and chicken broth.  I thought tonight was a good night to finally make a home-cooked dinner for us, but I wanted something light.  Marinated Grilled Flank Steak was first I mine mind.  I decided to marinate it in some olive oil, worcestshire sauce, balsamic vinegar and some garlic.  I marinate it for a few hours and then pop it on the indoor cast iron grill….it turned out awesome!  I also mashed up some yummy sweet potatoes and seasoned them with a bit of rosemary for a different flavor.  For a little something green I put together a super simple baby spinach salad with blue cheese and dried cranberries.  This salad goes perfect with any kind of steak.  The flavors of all three of these recipes go so well together they seem made for eachother. 


IMG 7001

* The most important thing to remember when you cook/grill a flank steak is that you have to marinate it.  You have to marinate the steak for no less than 2 hours.  The longer you marinate the steak the better it will taste.  There are so many ways you can marinate a flank steak.  I usually take the mexican flavor route and marinate it in lime juice, cilantro, garlic and olive oil, but this time around I needed a little less “intense” flavor and more of a simple marinate.

  • 2 to 3 lb. flank steak
  • 2 TB. balsamic vinegar
  • 2 TB. worchestire sauce
  • 1/2 cup olive oil
  • 4 garlic cloved chopped
  • 1/2 TB. dried and crushed rosemary
  • salt, pepper and crushed red pepper to taste
  1. Place flank steak and all ingredients in a large zip lock bag or baking dish.  Mix well to coat the steak.  Make sure steak is laying flat in the marinate and place in fridge.  Marinate for at least 2 hours and up to 5 hours every now and then flipping the steak to the other side.
  2. Remove steak from fridge.  Heat up a cast iron indoor grill or outdoor grill.  Place steak on grill and cook on each side about 3 to 5 minutes per side; depending on how rare you would like the steak to be.
  3. Remove steak and place on cutting board.  Let sit for a few minutes.
  4. Cut steak on an angle into 1/2 inch thick slices.
  5. Serve immediately.


IMG 7008

* I love any kind of mashed potatoes and mashed sweet potatoes are top on my list of comfort food!  I mash these potatoes with some rosemary, chicken broth, butter and salt and pepper.  The rosemary is the ingredient that just adds that certain something that makes these potatoes go from good…to great!

  • 4 large sweet potatoes – peeled and cut into large cubes
  • 1/4 cup chicken  broth
  • 14 cup milk
  • 1/2 TB. dried rosemary
  • 2 TB. butter
  • salt and pepper to taste
  1. Place sweet potatoes in a large pot and fill over half full with cold water.  Boil until potatoes are tender.
  2. Drain potatoes and place back in pot over low heat. 
  3. In the meantime, in a small saucepan add the chicken broth, milk, rosemary and butter.  Cook on low until butter is melter.  Stir well.
  4. Pour butter mixture over potatoes.  With potato masher mash the potatoes until creamy in texture.
  5. Season to taste with salt and pepper.
  6. Serve.


IMG 7005

* This is the easiest and tastiest spinach salad ever!  Baby spinach mixed with dried cranberries, blue cheese and a bit of bacon……you get the sweet, the tangy and the salty all in one!

  • 1 bag baby spinach – about 4 to 5 cups
  • 2 TB. chopped red onion
  • 2 TB. crumbled bacon
  • 2 .5 oz. crumbled blue cheese
  • 1/2 cup dried cranberries
  • 4 TB. olive oil
  • 3 TB. red wine vinegar
  • 1 packet of equal or a 1/2 tsp. sugar
  • 1 tsp. oregano
  • salt, pepper and crushed red pepper to taste
  1. Place the spinach, red onion, bacon, blue cheese and cranberries in a large salad bowl.
  2. In  a small bowl add the red wine vinegar, equal/sugar and oregano.  Slowly drizzle in the olive oil whisking quickly.  Add the salt, pepper and crushed red pepper to taste – mix well.
  3. Drizzle over salad – toss to coat and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *