Flank Steak, Berry Poppyseed Salad & Sweet Potato Chips

Dinner doesn’t get any more delicious than marinated flank steak, berry poppyseed salad, and sweet potato chips. It really is the perfect summertime meal. 

Marinated flank steak + sweet potato chips + poppy-seed berry salad = THE perfect dinner for a hot summer night.  No oven needed!  This is our go-to meal in the summer when we have company.  The best part – very little cleanup!  And if you use paper plates, even better. 🙂

We’ve collected these favorites over the years. The marinade is a combination of different marinade recipes and tips from family and friends.  The sweet potato chips are made with a really cool gadget I received from my mother as a gift.  And the salad is a modification of a favorite salad we first tried at my sister’s.

Here is a mandoline slicer, similar to the one I used for the sweet potatoes:

This teal bamboo bowl I used for the salad, love it!

Grocery List

Ingredients by menu item.

Marinated Flank Steak

• Flank steak
• ¼ c pineapple juice
• ¼ c ketchup
• 1 tsp mustard
• ½ black pepper
• 2 tbsp soy sauce
• 1 tbsp Worcestershire
• 2-3 cloves of garlic minced (or ½ tsp substitute garlic powder)
• 1 tbsp minced onion

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Learn how to buy beef in bulk including delicious cuts like flank steak, filet mignon, and ground beef.

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Sweet Potato Chips

• 2 large sweet potatoes
• Olive oil
• Coarse Kosher salt

Poppyseed Berry Salad

• 2 heads romaine lettuce (or bag of pre-chopped)
• 1 package strawberries
• 1 small package blueberries
• 1 red onion
• 1 package toasted almond slices
• Poppy seed dressing

Instructions

Marinated Flank Steak

Use a gallon plastic ziplock bag for the marinade.  Nothing fancy!  Add the pineapple juice, ketchup, mustard, pepper, soy sauce, Worcestershire, garlic and onion.  Zip the bag and mix well.

Rinse the flank steak and add it to the ziplock bag.  Release as much air as you can and zip tight.

Put in the refrigerator for at least 1 – 2 hours.  However, if you have enough time to marinade overnight it will be even better!

When you are ready to grill, turn the grill on high.  Sear one side and then turn the grill down to medium heat.  Grill for 8-10 minutes on the first side.  Then flip and cook another 8-10 minutes on the other side.

Use a meat thermometer and cook to desired doneness.

When you’re ready to serve, slice into thin strips.

Sweet Potato Chips

Using a mandoline slicer, slice the 2 large sweet potatoes into chips.  Then use a zip-lock plastic bag and toss the sweet potatoes with a generous amount of olive oil and coarse kosher salt.

Arrange on a grilling pan or wrap in tin foil.

Grill on the upper rack on medium heat for about 20 minutes before you put the steak on.

Cook for about another 20 minutes or until desired tenderness or crispiness is achieved.  If you cook on the grilling pan, the sweet potato chips will have crunchy edges. Yum!

Poppyseed Berry Salad

Find a fun serving bowl.  The serving bowl I used is shown above; however, here are a few more fun ideas:

Fiesta turquoise serving bowl

Tequila sunrise serving bowl

Chop the romaine lettuce and add to the serving bowl.  Rinse and slice the strawberries, add.  Rinse and add the blueberries.

Slice the red onion into long strips, add.  Sprinkle with almonds.

Toss ingredients together and refrigerate until you are ready to serve.

When it’s meal time, drizzle the salad with poppy seed dressing or have your guests add their own to each individual serving.

There you have it, the perfect summer night dinner.  Hope you enjoy it as much as our family does.  It’s so simple but so delicious!

In the comments, please let me know what you think!  What’s your go-to hot summer night meal?Save

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Need other dinner ideas:

• Beanless wheat berry chili
• Gorgonzola grilled steak