Here is a story for you.  Remember, today is Saturday which is recipe day.  OK, here’s the story.

I went on a weekend away years ago and one of the guys came with his flank steak already in bags.  It had to marinate for 24 hours.  I didn’t think much of it, except for that it was impressive that he had done his food work in advance.

This was all prior to tasting the steak.  OH MY!  It was the most delicious bite I have ever taken of flank steak – and that was the sentiment around the room.  I asked him for the recipe, of course.  He didn’t know.  It was his girlfriends mom, and she would not share it with anyone.  She had prepped the food into the bags to marinate.

I asked a few more times and was persistent – to no avail.  But then came my lucky day!  I was asked to do the wedding with this young man and his fiancée.  I said I’d  be honored, but on one condition:   I needed the recipe.  No recipe, no wedding.  (As I look back I think I was kidding.)

The recipe came via “AOL,” and I was never happier to hear, “You’ve Got Mail!”  It also came with three stipulations which I will share how I have done with below.

• I promised I would never share with anyone from that city – it’s hard to know where people come from when they follow your blog.

• I promised I would never tell where I got the recipe – that is why there are no names.

• I promised to never serve it to anyone from this town or anyone who use to live in this town . . . well, that one was not possible.

Here you go!  I renamed the receipe, as it had a give away name in the title.  So, I now refer to it as the “Wedding Flank Steak” recipe.

Wedding Flank Steak

2 Pounds Flank Steak

1 Cup Soy Sauce

1 Cup Canola Oil

2 TBSP Honey

2 TBSP Vinegar

1 tsp. Garlic Powder

1 tsp. Ginger Powder

1 Scallion

Put all in blender or vitamix for a bit . . .

Score Flank Steak Diagonally.  Put steak in zip lock bag.  Pour from blender into the bag or bags.  Put in refrigerator for the night.  BBQ Medium Rare.

Serves 4.

Hope you have a great weekend!  This recipe is served well with Rosemary Red Potatoes and a fun salad.  Blessings to you today!

Eric Scofield
What it looks like in bags —