Monday, June 10, 2013

Ginger, Sesame, and Soy Marinated Flank Steak

I ripped this recipe out of the May 2011 issue of Glamour magazine.
I have never been a fan of beef, but I have found myself branching out.
This was my first attempt at cooking steak, and not only did it turn out great BUT I actually enjoyed it.
1 lb flank steak
4 cloves garlic, minced
1/2 tsp ground ginger
1/4C soy sauce
1/4C sugar
1 tbs lime juice
1 tbs lemon juice
1 tsp black pepper
1 tbs sesame oil

  1. Pat dry flank steak with paper towels.
  2. Make very light horizontal slits against the grain across both sides of the meat.
  3. Transfer steak to a large resealable bag.
  4. Combine garlic, ginger, soy sauce, sugar, lime and lemon juice, and black pepper in a small bowl.
  5. Slowly whisk in sesame oil until blended.
  6. Pour marinade over steak and seal the bag.
  7. Refrigerate the meat for a minimum of 4 hours, up to 1 day.
  8. Preheat the broiler. If using a cast iron skillet (what I did), place it in the oven while the oven is preheating.
  9. While oven is heating, remove steak from the bag and pat dry with paper towels.
  10. Transfer marinade to a small saucepan.
  11. Boil marinade until thickened, about 3 minutes. Keep warm.
  12. If using a cast iron skillet, pull it out from the oven and place the steak on it.
  13. If using a pan, set the steak on it.
  14. Broil steak about 8 minutes, turning once until charred and medium-rare. (I did 8 minutes but the steak ended up being closer to medium-well).
  15. Allow the steak to rest for 10 minutes.
  16. Cut thin slices along the slits you made earlier. (You should be cutting against the grain at a 45 degree angle to the edge of the steak).
  17. Serve with cooked marinade.
  18. Enjoy!

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