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Steak & Veggies: Fine Dining Flavors Without the Cost | Fed & Frugal
  1.  >Steak & Veggies: Fine Dining Flavors Without the Cost | Fed & Frugal

Check out Money Smarts for the full recipe here.

Grilled flank steak could be an intimidating feat. But it doesn’t have to be. With chef Amy Power of Fed & Frugal, you can learn how to create fine dining flavored steak on a budget, no matter your experience level. 

By utilizing sales, cheaper ingredients and buying in bulk, you can save money. The butcher can guide you to cheaper meats as well. And remember added labor equals added cost. Buying skinless, boneless, chicken thighs will always cost more than buying the whole chicken and breaking it up yourself.  
Back to today’s meal—steak and veggies. To save money, use less expensive cuts of meat, like flank steak, which costs about $16 for four people, instead of ribeye steak, which costs about $27 for four people. If you don’t have a barbecue, use your broiler in your oven or grilled pan on your stovetop.  
Amy marinates the steak in coconut aminos, ground ginger and garlic for a minimum of four hours and up to 24 hours prior to cooking.
You can also use soy sauce instead of coconut aminos. Prior to grilling the steak, she grills a variety of mushrooms and sweet potatoes for five to seven minutes, until there’s char. Make sure you know your cooking times; sweet potatoes take a bit longer to cook than mushrooms.  
Grill the flank steak for 3-4 minutes on each side plus additional time depending on the preferred temperature: 125° for rare, 145° for medium and 160° for well-done. Let the meat rest for about 10 minutes so it’s juicier and holds in all the moisture. Cut the meat against the grain so it doesn’t get caught, spruce up your plate with various leafy greens and bon appétit! 

If making or using garlic confit, make sure to keep it refrigerated after preparing and use within 7 days. (See this USDA article for more)

Check out Money Smarts for the full recipe