New Orleans Flank Steak with Green Beans w/ pearl onions and parsley with Rolls

This dinner was pretty good. I marninated the steak since Monday afternoon so it was FULL of flavor. I was a little worried that it might be a bit spicy for the kids, but it wasn't. It was just flavorful. We did not care for the green beans. We are a straight-out-of-the-can kind of green bean family. I have found the Rhodes rolls in the freezer section and LOVE them, let me repeat that, LOVE them! You do have to plan on them becuase it takes 3 hours for them to thaw and rise, but they taste Amazing! So in review, this dinner takes a lot of planning, but was pretty good.

New Orleans Flank Steak
2 Tbs. red wine vinegar
2 tea. light brown sugar
2 tea. Creole or Cajum seasoning
2 tea. teriyaki sauce
1 tea. dried oregano
1/4 tea. salt
1/4 tea. black pepper
one 1 1/4 lb. flank steak

In a large ziplock bag combine the vinegar, brown sugar, seasoning, teriyaki sauce, oregano, salt and pepper. Seal the bag and shake to combine. Add the flank steak and reseal. Shake again to combine to coat. Marinate in the fridge for 3 days.
Preheat the broiler (or you can use your grill) and broil or gill for 5 to 7 min per side for medium or to your desired degree of doneness. Let the steak rest for 10 min. Slice crosswise into 1/2 in think slices.

Green Beans with Pearl Onions and Parsley
2 tea. evoo
2 c. frozen pearl onions (don't need to thaw)
1 Tbs. sugar
2 c. frozen green beans (don't need to thaw)
1 4oz. jar diced pimientos, drained
1 Tbs. balsamic vinegar
2 Tbs. chopped fresh parsley
salt and pepper to taste

Heat the oil in a large skillet over med. heat. Add the onions and sugar and cook, stirring, until the onions are golden brown and caramelized, about 7 to 10 min. Add the green beans, pimientos, and vinegar and cook until the beans are crisp-tender, about 3 min. Remove from heat, stir in parsley, season to taste with salt and pepper.

Plate and Enjoy!