yeah y'all ready to cook all right let's get it started sweet savant live weekly and learn how to cook flank steak and I'm just gonna give it a little score just lightly cutting the meat that helps me get that seasoning down into the meat because we're gonna cook this hot and fast which is the secret to spend our flank steak and I'll tell you all about what flank steak is in just a second you see when we cut these slits we can rub the salt mixture way down into them to get the seasoning into the meat flank steak marinades well but that takes a little extra time if you come home on a weeknight I'm gonna get dinner on the table fast flank steak is a good way to go the griddle is nice and hot so you notice that the flank steak it's got lines going this way that's the grain of the meat you want to make sure when you cut your flank steak you cut a Brit against the grain that way and that's going to ensure that you have a really tender steak and you want to cook it to about medium rare I go a little farther to medium head is best tell everybody likes it in the house excuse me one second so flex pays is a cup of beef that comes from the abdominal area of the cow and it's a hard-working piece of meat a hard-working muscle which is why you see these thick grains it works hard so it can get a little tough so that's what I'm going to cook it to about medium rare and while we cut it we're going to cut it to less than a half an inch thick so while it's searing on this side I'm going to show you what we've got to go along with it I've already got my veggies busting in the oven that's some sweet potatoes there we just drizzle it with a little grapeseed oil you can use canola oil if you like season it with salt pepper little cayenne 15 divinity step cinnamon and just pop that in a 375-degree oven and that's ready to go next oil you can use olive oil if you like but Allah has a much lower smoking point so it can tense you up burn have an off taste so this is seasoned with a little bit of salt pepper red chili flakes garlic and that's also waiting for us and pardon my squeaky oven door and once we get this cleared nicely on one side about three or four minutes we'll flip it over to the same thing and we'll let it rest the waters resting while we have we'll still have a hot griddle we're going to cook onions and these are baby by Dalia onions that's these you see they're grown in Vidalia Georgia so we're Georgia ground today with peas and they're baby by diet they're small and they still have the green left on them the full side by Gaia onions will not be in the market until the end of April so for now we've got these are still super sweet they're like a thick scallion but much sweeter so chop that up and hit that on the griddle after we take the staple off and let it get a little bit of char on it we're also gonna cook some cremini mushrooms the Camerons least favorite thing to eat so we won't give him any but the rest of us like mushrooms so we're gonna pop the mushrooms on a hot griddle once this is done cooking and we're gonna load it all into a bowl and it's gonna be good eatin some brown rice would go great with that oh I've got a good marinade recipe on my website I'll put the link in the description for you but if you want to marinate your flank steak you can use a mixture of soy sauce a little red wine vinegar a little bit of brown sugar maybe a little squeeze of lemon if you like a little pepper or maybe some red chili flake and let that sit in the refrigerator about 6 hours you're gonna take it out of the marinade Pat it dry save the marinade because you can boil up in for about five minutes to make a sauce so you Pat it dry and then you're gonna cook you can grill it flank steak grills great or you can put it on a hot griddle like we're doing today and if you don't have a griddle like this you can use a large to cast iron pan but since this is a sort of a long oblong cut of meat you might have to cut it in half to fit it in your pan before you start cooking it so and that way you know you're gonna still get a nice sear on both sides but you know you just have to play with it a little bit to get it into the pan and so while this cookie and we'll talk about Oh another Georgia grown product sweeper sells these actually offer Vidalia Georgia so we're gonna be trying to shop locally support local differences as much as we can you can't always do it I know I can't always do it but it's nice to support local businesses support your state farmers because they need your help and I mean it feels good to me to buy a Georgia grown sweet potato but you know second yard your area your markets a lot of good soup channels come out of North Carolina I think North Carolina produces the most sweet potatoes in the country so you can't find locally grown produce you know try you best amend go to what's up what's available I think we're gonna rush this just a little bit and slip it on to the other side send it to a bit of color see this so far the drill doesn't get it hot as I would like it to get this pretty hot but just iron skillet like this is my hotbar this all the time I'm gonna press it down a little bit this boat has good contact with the surface of the grill but look for this riddle this center part should be a lot hotter because this steak was cooked in in no time it's gonna take a little bit longer but that's okay we've got time the next step on a weeknight if you want to make the process to leave it faster you can just cut it up before you so if it comes up again against the grain and saute it really quick and a hot skillet and in about three minutes that will be cooked so you know takes a little bit of time and just get it cut beforehand you still have put it pretty thin so what you can do is stick it into the freezer for maybe 15 20 minutes before you slice it and that will help you get nice thin slices that's the tip that you might want to use so now while it's cooking I think I'm gonna go ahead and get some of our chopped up by Gaia onions thank you bye got your onions and we're going to use the white and the green part I think that give it putting it on the griddle it gives it a little extra sharp softens it a little bit but I still like for it to have a little water because the medallions are so sweet you can even eat them off we went to by Dahlia Georgia 50 years ago to check out some of the farms some of the padai onion growers and brought my family with me and they all were challenged by the growers to take a bite out of a raw Vidalia onion and they ate it like it was an apple I mean it's not an apple was a little bit stronger than that but it's still so much sweeter because there's less sulfur in the soil that's I guess the magical place I don't know those few areas counties not bye-bye Dahlia there's something special about the soil is very low sulfur so it's really the same onion that grows customers whether it was like the country but since it's a little soft where you don't get that SOPA burn that you would get from a regular onion they say we didn't need to spray this with any oil and we're gonna let with little fat food in the meat just help to lubricate the pan there there's really no fat inside the muscle on the top before you know when you take it out of the package if we might see a little bit of fat but that really cooks off quickly when you are once it hits the hot griddle so it's a really great low-fat option and the leftovers make fantastic tacos so this is about a two-pound flank steak um I'm gonna be any of this left over there's four months the kids are teenagers you know I don't come on folks would be leftover but if there are any leftovers and the leftover onion to fans tacos I mean unbelievable you really enjoy that put a little salsa on there and you can just read the unit quickly in a pen I wouldn't even add any extra oil or anything it's gonna have the seasoning we put a mixture of salt pepper a little bit of coriander some coarse garlic on there so it's gonna be well seasoned you lose a little bit of seasoning to the griddle itself but that's the benefit of cooking the onions and then later the mushrooms on that same griddle because it then gets the benefit of any seasonings that were left behind from the steak so I'm gonna grab my cutting board and the good thing about this cutting board see how it has this little well around it so that if any juices come out of the steak while its resting it gets caught in this little channel then won't run off the board no off to your power and onto your floor so that's a helpful that's pretty good I'm going to take that off pop it onto the cutting board and then we're going to that's it right there you still have all of these onions and soon I mean about the seasonings there's a little oil left behind some mistake some of the little bit of fat that was on the stage is now basically on our griddle so we're gonna use that that's the last one to help cook the onions and again we're not looking for these to be fully cooks we just want to soften it a little bit maybe get a little bit of char on them to bring out the sweetness and then when that's done I'm just gonna put them right on top of the steak mmm I'll tell you there's nothing like charred onions I think it's really the best part of any burger I don't want to steak without some charred onions on it well I do want to say even if it doesn't have charred onions I'm lying but they're really good Lexa's right on your tacos great on a salad so it's always good to make a little bit extra so you have some of this leftovers not really trying to make sure we have leftovers like that seven to teenagers in the house they always come home hungry and they're old enough now to make their own meals as always took years in the house always some kind of salad greens cheese they can come home and make a delicious after-school snack really fast something that's still pretty nutritious you know that some home cooked meats in some vegetables and everybody's happy and I didn't have to do for them so you know you want to give the kids the skills to be able to do this kind of thing so when they're able to fly the coop in a few years you know they can at least feed themselves some flank steak and charred onions so I'm gonna just move these right here top of our flank steak Fatma free hmm it smells so good so I'm gonna just clear off the rest of this then that's gonna rest a little bit longer and I'm gonna actually put a little bit of oil on our on our griddle before I put the mushrooms on because mushrooms are notorious for soaking up a lot of oil now I'm gonna use my misto which here let me show you I just fill that you take the top off you fill it with your own oil and then you pump it to pressurize it so you get no Aris little aerosol chemical - anything like that so you don't have to worry about it flaming up like you would if you use one of those commercials phrase and then it sprays out and then spray out all this out but you get the point I'm gonna put the mushrooms the mushrooms on there excuse me mushrooms with a little pepper and a pinch of kosher salt that girl Camilla and our denim is almost done you will sure your flank steak to rest for 5 to 10 minutes if you cut your flank steak as soon as you take it off of the griddle all those juices will start to run out you let it rest the juices relax a little bit and when you cut it juices will stay in place so you have the juices in your mouth instead of all over your cutting board so I mean I know you're hungry we're all hungry we're ready to eat dinner but you want to give it that go your home we're going to eat in a few minutes you want to give it that extra 5 or 10 minutes to let the juices settle it's so worth it like I said you don't want the juices on cutting board you want them in your mouth yeah this grill doesn't get quite as hot as I would like it to that's okay take a few minutes longer since we have the griddle on we might as well use the heat from that griddle and cut the few extra things and these are cremini mushrooms which if you've seen the large portobello mushroom these are basically just a smaller version of that you let it go and get larger it'll be very similar to a portobello mushroom you just pay more for Portobello than you world for community all right let's go a little space to take out vegetables I don't wanna take up so much space watch me then we're going to start building our dinner flank steak bold brown rice would go really great with that plenty of food here with sweet potatoes the broccoli the mushrooms onions and delicious flank steak and let's see I need so remember we talked about the grain on the plate stick running like this if you cut it this way you're just going to get long strings so what's really important is to cut it in thin strips against the grain so the grain is going this way we're going to cut it this way what do you want to cut it got half inch thick pieces like without my family likes a little closer to medium then too rare so and then if anybody wants it more well-done we can always pop it right back onto the griddle I'm gonna start to build the bar delicious plates for dinner bar going to grab a bowl yes son some broccoli in there you know we'll be good on this and eggs if you're a hipster put an egg on everything there's egg with your great some holy pasta dough ready fast I guess this is not gonna be my husband's hole because he did not like mushroom so this will be for me or one of the kids you can see look at the color that the mushroom has now that's beautiful the first time would be nice though yet - that's good to have some fresh thyme in the fridge put some in there some charred onions and that's it dinner is done that didn't take very long all you have to remember that if you have time take the flank steak out of the frigerator for about a half an hour before you cook it if you don't have time really it's gonna be fine but if you do it just cooks that much more evenly and I think it comes out a little bit better but like I said if you don't have time it's really not that big of a deal you get home you pop that up and on dice up a sweet potato drizzle it with some canola oil some grapeseed oil olive oil drizzle some broccoli with some olive oil pop those in the oven then you cook your egg stick and your dinner is ready that's it so I hope you enjoyed that if you have any questions you can certainly send me a little message and I will answer it in the comments I'll put the link to the printed recipe on in the description for this video I hope you enjoy it and I hope you make this if you do make it let me know leave me a comment and tell me turn out and tell me what you added to it or what you took away I'd love to know how you made this dish your own and have a delicious day