Dr. Mullaney’s Blog

This is one of my favorite recipes for summer cooking- just a little prep time for alot of flavor. I usually serve in fajitas but it also makes a great steak salad. Hope you enjoy and welcome to summer!
Marinade:
1/3 c olive oil
2 cloves garlic, minced
2 tbsp. red wine vinegar
1/3 c soy sauce
1/4 c honey
1/2 tsp fresh ground black pepper

Other ingredients
2 lbs flank steak
kosher salt
Red peppers
Green peppers
Onions
Combine all marinade ingredients together in a bowl. Take flank steak and score surface with 1/4 inch deep knife cuts, about an inch apart across the grain of the meat. Place marinade and steak in a ziploc bag. Chill for at least 4 hours or overnight, turning when you can. Cut up peppers into strips shortly before grilling. These can be cooked on the grill or a pan. Cook until slightly caramelized. Preheat grill to high. Take marinated steak out of bag and place kosher salt and black pepper on each side. Grill for aprox. 4-6 mins. Do not overcook. Take steak off grill and cut into thin slices against the grain. Enjoy!

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