I like to look at a recipe as a little slice of history. What is it’s origins? When do I serve it? What life events occurred around it? Today’s recipe has a lot of beautiful history surrounding it.
Since I’m sure there will be a lot of grills getting being fired up this weekend, I thought I would share a tried and true recipe with you. It is a meat marinade that comes from my mom's friend Diane. We primarily use it for flank steak but have also made shish kabobs, and chicken with it. This has been the most requested meal for summer holidays and special occasions!
It’s Mother’s Day 1994, we are all at my mom's, and looking forward to this delicious meal. The food is ready, we all sit down, I get a big whiff of the steak and off I go to the bathroom, nauseous and ill. It really had nothing to do with the food, but, I had an inkling that I was pregnant. Smelling and looking at the delectable medium-rare steak confirmed it! The aroma of cooked meat the first months of all of my pregnancies were not tolerated by my stomach. Eight months later my beautiful Matthew was born. Another 18 years later I had 30 pounds of flank steak marinating for his High School graduation party. Three years later, we did it again for Jonathan’s graduation party. Nothing makes my boys happier than marinated flank steak and potato salad!
This is a great, big group meal. Everyone I have ever made it for has wanted the recipe, and wants to know when the next cookout is!
It is being served today on one of the most used pieces of pottery in my house, a True Blue round handled serving tray. Regularly $95.99 and on sale 20% off for $75.99. This serving tray is so versatile and used almost every time I serve dinner. When wanting to purchase this amazing piece, or any others you see, you have to go to the Pottery Avenue by Pangaea website. Use the search button and type in True Blue and it will bring up all the pieces in this stunning pattern. Use discount code Twila or PAF for your 20% discount. Any questions, please send a message!

I hope your Memorial Day weekend is lovely!
From my heart to yours, Smacznego!

Diane’s Meat Marinade

  • 1 1/2cups vegetable oil
  • 3/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons dry ground mustard
  • 1/3 cup fresh lemon juice
  • 2 1/4 teaspoons salt
  • 1 tablespoon black pepper
  • 1/2 cup red wine vinegar
  • Handful chopped fresh parsley
  • Heaping spoon chopped garlic

In a large container combine all ingredients. I use a large rectangle Tupperware.
Submerge flank steak, cover and leave out unrefrigerated for 6 hours. Turning and rotating every few hours. I have done this the night before and placed it in the fridge and then take it out a few hours ahead of cooking too. This is so it can come to room temperature before going on the grill.
Place on grill at medium-high heat for 9 minutes per side for a perfectly med-rare steak. Add a few more minutes if you like it more well done. Let sit for 15 minutes covered in foil, and then slice thinly across the grain. Plate and serve!
I hope your family enjoys this as much as mine does!