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Steak & Salad to Go


1 ½ lb. flank steak (should be about ½ inch thick)
¼ olive or vegetable oil
3 garlic cloves, chopped fine
½ cup tomato sauce
1/3 cup soy sauce
1/3 cup brown sugar
½ tsp. freshly ground cracked pepper
dash of powdered ginger (optional)
1 bag (lettuce) salad mix
favorite salad dressing
dinner rolls (optional)

At the risk of having Mother scold you for not eating your vegetables, we've found a way for you to have your steak and eat vegetables too! Score flan steak on each side (1/8 inch deep) in a crisscross diamond patter. Do NOT cut all the way through. Mix the oil, garlic, tomato sauce, soy sauce, brown sugar and spices together and pour into a large food storage bag. Place the flank steak into the bag with the sauce. Seal and marinate in the refrigerator overnight. When you're ready to pack the cooler, drain and dispose of the marinade, and reseal the bag. Safety handling tip: Take along wet wipes or hand sanitizer to keep your hands and surfaces clean. When grilling, cook over hot fire for 6 to 10 minutes per side for rare, 12 to 20 medium/well done. To carve, tilt your knife at 45º angle and slice into thin strips against the grain of the meat. Serve hot on top of salad mix. This is very flavorful and shouldn't require additional dressing. Dinner rolls are a nice side for making a sandwich if you want to skip the salad. Don't worry! We won't tell your mother!

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