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Summer Flank Steak

Hey there! After a few weeks hiatus, we’re back on the blog! We are excited to share with you ideas, stories and advice about gardening and the Central Oregon experience.

So, first things first. As promised, I’d like to share a recipe with you that has just as much history behind it as it does flavor.

Here’s the history: As most of you are aware, Central Oregon is a Mecca for outside adventure and experiences. Camping in the summer held the highest spot on that activity list for my family. As we would prepare and pack the meals for the trip, we knew the highlight would be one dinner in particular; the flank steak. Yes, we do flank steak camping. Glamping was not a thing in the 90’s but we sure did it. And as tradition, it was always cooked over the open fire shared with family and friends. The recipe was my grandmothers and despite her proper ways, she was always up for a good campout.

The setting to enjoy this recipe is up to you, camping out in nature or your own back yard, either way it is sure to please a crowd. Enjoy!


1-2lb Flank Steak

1 large yellow onion

1 1/2 tsp garlic salt

1 1/2 tsp ground ginger

2 T white vinegar

3 T honey

1/4 C soy sauce

1/2-3/4 Vegetable oil ( depending on size of steak) 

Put steak in a ziplock bag. Slice the onions, add to bag. Combine the remaining ingredients in a bowl and whisk. Pour the marinade over the steak and onions in the bag. Squeeze all the air out of the bag and marinate in the refrigerator for at least 4 hours. When you’re ready to cook, remove steak and onions from the bag and discard the bag. Grill both the onions and steak on medium to high heat, 4-5 minutes a side for the steak depending on the size. Slice thin.

For more great recipes and ideas on grilling everything from steak to veggies please check out our book selection.

Thanks for reading along on our adventures here at Schillings.

Molly O'Neal

Schilling's Garden Market

Melinda Nichols