Here’s another easy dinner that takes about 25-30 minutes to prepare. It’s perfect for a busy weeknight! If you are cooking for a small crowd, it’ll leave you with plenty of leftovers so that you may reuse the flank steak for another meal.
Marinated Flank Steak, Baked Potatoes, and Roasted Parmesan Green Beans
Courtesy of eMeals.com
– 1 lbs. flank steak
– 12 oz. light beer
– 1 cup Italian dressing
– 1 packet fajita seasoning
– 2 baking potatoes
– 1/2 pound green beans
– Shredded parmesan cheese
– Kosher salt
– Freshly ground pepper
– Lemon juice
– Olive oil
The night or morning before dinner, you’ll want to prepare the marinade. This will be a combination of a light beer, Italian dressing, and fajita seasoning (we used a bottle of light, lime-infused beer, and it worked great for this recipe). Mix the ingredients into a large Ziploc bag with the flank steak. Place the bag into the fridge and marinate for at least eight hours.
When you’re ready to prepare dinner, heat an indoor or outdoor grill and also preheat the oven to 425 degrees. Meanwhile, wash and scrub your baking potatoes. Pierce them with a fork on all sides.
Spritz olive oil over the potatoes, and pat them with a few teaspoons of freshly ground pepper and Kosher salt. Add more olive oil if the salt doesn’t stick. For a quick meal, place them on a microwaveable plate and cook them on high for 5-10 minutes, until soft.
Rinse the green beans in a colander. Snap or slice off the ends of the beans. Cover a baking sheet with aluminum foil and scatter the green beans on top.
Drizzle the green beans with olive oil, freshly ground pepper, Kosher salt, a few teaspoons of lemon juice, and shredded parmesan cheese. Once done, place the sheet in the oven and roast the string beans for approximately eight minutes.
Meanwhile, place the marinated flank steak on a heated grill. You’ll want to grill the steak approximately 5-10 minutes on each side, depending on how well you want it cooked.
Once done, place the steak on a cutting board and slice it into thin, diagonal strips.
Serve, and enjoy!
I was hesitant that the marinade wouldn’t taste that great, but I couldn’t have been more wrong. It was delicious. The beer and Italian dressing really tenderized the steak, and the fajita packet helped spice it up.
We served the baked potatoes with butter, sour cream, and oregano. Amazing. I could’ve eaten five of these.
I tend to always serve green beans the same way, so it was refreshing to try a new twist on cooking them. These were fantastic! I’d imagine that the lemon juice and parmesan cheese would help tremendously with picky eaters, too.
Hope you’ll try out this recipe, too! It won’t disappoint!
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