Yesterday was a vortex of mental hell and I foolishly gorged my way through it. Ugh. Hand me some tea and raw veggies, because I never want to look at another piece of fried food again. Delicious…delectable…French fries…garlic aoili…onion rings…ACK! No, no, focus time.
So we all know that I am the worst vegetarian ever and luckily never labeled myself a vegetarian because I knew, ultimately, I couldn’t strictly give up all meat (unless instructed to do so by a doctor). Even when I was being very firm with myself about not consuming red meat, I knew I’d cave the second my mother made her famous – and easy to prepare! – flank steak. Hot damn is it a delicious hunk of meat. (that’s what she said).

FLANK STEAK

Marinate a flank steak overnight in a gallon size ziplock bag with the following mixture:
1/2 c. sherry OR vermouth
1/3 c. soy sauce
If you like more soy than sweet, add 1/2 c. soy and 1/4 c. vermouth.
LOTS OF FRESHLY MINCED GARLIC! (I’m a garlic fiend; just use your own garlicky judgment here)

When you’re ready to cook it, either stick it on a foil-lined pan OR, if you want to make gravy/reserve the juices, stick it in a Pyrex or some sort of pan and broil on high 7 minutes on each side for rare (which tastes the best, by the way) or 9 minutes on each side if you need to eat medium to sleep well at night. Any longer than that and you’d be wasting a perfect cut of meat.

Flank steak with red skin mashed potatoes, au jus gravy & peas