Most Ronald McDonald Houses have beautiful outdoor spaces, complete with gas or charcoal grills. And RMHC volunteers love using them! Burgers and hot dogs on the grill always make a fun dinner, but steak on the grill, that’s the prize!
Our suggestion – grilled flank steak. It’s a great cut for families: economical, easy to cook, and delicious! Doubled or tripled, this recipe is perfect for serving at your local Ronald McDonald House. We suggest serving it with Watermelon Salad and perhaps some Spanish rice.

Flank Steak with Salsa Verde
Serves six
2 pound flank steak
Olive oil
Salt, pepper
Salsa Verde
1 cup loosely packed Italian parsley
1 cup loosely packed mint
½ cup loosely packed basil
4 scallions, trimmed and roughly chopped
2 cloves of garlic
½ cup olive oil
Juice of 1 lime
1 tablespoon capers
1 anchovy (optional)
Salt, pepper
Tenderize the steak using a meat mallet or ask the butcher to do this for you. Season with salt and pepper and rub down with olive oil and juice of a lime. Let it marinate in a non-reactive pan for at least an hour.
Preheat the grill. You will grill the steak about 7 minutes per side, depending on how you like your steak done. Slice horizontally, against the grain. Serve with salsa verde.
To make the salsa, place all ingredients in a blender and pulse until smooth. Add salt and pepper to taste.