One of the first things I look at when coming across a new recipe is the time. I’ve got four monsters that will run around me like crazed little animals the second I step into the kitchen (or pick up the phone for that matter). Either way, the time is a huge factor in any recipe. Devoting more time to food just isn’t something I can do. Everyone always asks how I can get so much cooking done with four kids, well I’ll tell you. I divide my time up.
First things first, plan your meals, I shop weekly. We don’t have a huge freezer, and all our kids eat non stop throughout the day. There’s just no stopping the fact that we must have fresh, food throughout each week. I do everything I can from scratch which makes it that much harder to find the time. What I do is, spread it out. Meals are planned for about two to three weeks, recipes that call for extra time are done days before hand. Say I’m baking bread for a meal, the dry ingredients are put together labeled and ready in a zip lock bag. The day the bread needs to be made, I just gave myself an extra 15-20 minutes from reading the recipe, gathering items, measuring ingredients and so on. If things need to be diced for a recipe, I dice them up the night before. Making sure everything is ready at hand is also a real quick way to shave some time off any meal your cooking. Every little bit helps, So when I find a quick recipe it’s even better 🙂
This past weekend it was supposed to be boiling hot so pool time was in the works, quick and easy meals were a must as well.When I came across this recipe on ifood assistant it fit right into the plans as well.You take meat, put it in dressing, let it sit, slap it on the grill.Wait, that’s it? Oh yeah, eat it. Forgot that most important part there!
Balsamic-Marinated Flank steak
Don’t blink you’ll miss them!
3/4 cup Balsamic Vinaigrette dressing
Beef Flank steak (1-1/2lb)
Zip lock bag
Pour dressing over steak in large resealable plastic bag. Seal bag , turn to evenly coat steak. Refrigerate 3 hours or overnight to marinate; turning occasionally. Heat grill to medium-high heat. Grill steak for 5 minutes on each side or until done. Let stand for 5min. Cut the steak diagonally across the grain into thin slices. Serve it up anyway you like.
The first night we did this, I served it with grilled vegetables. Second night I made this into some steak wraps, with spinach, diced onions, tomato, peppers and some more Vinaigrette as well as some cheese. It’s also very good as a salad, serve cold (or warm) meat over greens of choice and add your own salad favorites.
The meat was very tender, juicy, and the Vinaigrette was a wonderful zing to our meal. Be careful when you cook this as it’s a thin piece of meat, as well as already tender so don’t over cook it!
Enjoy a quick and easy meal!