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Ingredients
Vegetables
Instructions
Good Seasons makes a dressing bottle that is iconic to my childhood in the 90’s. It’s very convenient and shows how much vinegar, water and oil to add. So add the balsamic vinegar to the line, the water to the line, add in the pack of italian seasoning and then fill up with oil and shake to emulsify. If you don’t have the bottle, I have rough estimations above and you can just stir to combine.
Marinate the Steak
In a large, high rimmed, 4.5 quart Pyrex glass baking dish or something to hold the flank steak. Season both sides of the flank steak and place in the baking dish. Then coat the flank steak on both sides with the Worcestershire sauce followed by most of the bottle of the Italian dressing. Let marinate covered in the fridge for at least 2 hours and up to 24 hours.
Roasted Broccoli
Cut the broccoli into large florets and then cut the florets in half, then place on a sheet tray, coat with oil and season with salt and roast them at 475F degrees, cut side down for about 10-15 minutes or until the first side develops a deep caramelized color. Then flip and roast for another few minutes and then set them aside until ready to plate.
Roasted Potatoes
Cut the potato into 3 long segments, then slice those segments in half, then into a mid sized dice. Add to a pot full of water, season with salt and about a half a teaspoon of baking soda. Then bring to a boil, then drop down to a simmer and cook for 6-10 minutes or until the potatoes are soft on the outside but still have a little bite at the center. Then drain, toss in olive oil and salt and place on a sheet tray and roast in a 475F degree oven for about 25 minutes on one side or until that first side develops a deep caramelization on that first side. Then flip and just kiss the other side for a few minutes and then take them out. They should be crispy on one side, roast and slightly softer on the other and creamy in the middle. Set them aside until ready to plate.
Broil or Grill The Steak
If Using The Broiler
This is the method my Mom used to use. Which can be tricky as she often overcooked the steak. The steak cooks in the marinade so if there’s too much, the steak might end up boiling. So first, make sure the marinade only goes up no more than halfway up the steak. You don’t want too much, but you do want enough sauce at the end, trust me.
Turn on the broiler and set the oven rack to the highest level. Once the broiler is cranking, set the steak with the presentation side facing down and broiler the steak for around 13-15 minutes depending on the thickness but cook on the first side for only about 3-4 minutes or until the edges start to curly up. This is why we start the presentation side down. After a few minutes and the sides curl, flip the steak and broiler for the rest of the time with that presentation side up. This is quite an unconventional way of cooking a steak but what is happening is the sauce is reducing while the top of the steak browns and chars. And I do like some nice char, after slicing thin the charred bits are my favorite. Once the top is charred and the internal temp of the steak is around 130F-135F degrees in the thickest part of the steak, remove the steak and let it rest on a plate. What’s remaining is what will become our sauce. If the sauce is overproduced at this point, deglaze with a little water to bring it back to life. If it’s too loose, pop it back under the broiler and reduce until it’s bubbly and thickened. Then remove and finish with a little more Worcestershire sauce and any of the resting juices of the steak and with a whisk, scrape up any caramelized bits and re-emulsify the sauce again until it's almost like a glaze. It’s ready to be sliced.
If Using The Grill
Fire up your grill of choice. If using charcoal, set up two zones, one for searing, one for roasting. Once hot, remove the steak from the marinade and sear on the first side until it’s caramelized and charred. Flip and sear the other side. Once both sides are seared and charred, move the steak over to the cooler side and cook until the internal temp of the steak is around 130F-135F degrees in the thickest part of the steak, remove the steak and let it rest on a plate.
Then either place the baking dish with the marinade under the broiler to replicate the boiler process, or pour in a pot and reduce the same way and finish the sauce the same way as the broiler method.
Serving the Steak
Once the steak is rested it has to be sliced thin, and as they say, “on the bias” which simply means cut on an angle. So I hold my knife at about a 45 degree angle with the sharp edge of the knife facing outward and slowly saw the knife back and forth on an angle to try and slice the steak as thin as you can against the grain.
Once all the steak is sliced, toss them in the sauce to glaze them. This is the secret and my favorite thing about this recipe. I even store them in the sauce and eat them cold the next day, something you DO NOT see me do with leftovers often.
Then plate with the potatoes and broccoli and you have an iconic meal from the 90’s and one of my favorite fall meals of all time.