Monday, April 26, 2010

Marinated Flank Steak

I am so glad it's time to cook on the grill! This is one of my favorite ways to eat steak and it is one of the few recipes I have from my dad.

  • 1/2 cup cooking oil
  • 1/4 cup soy sauce
  • 2 Tbsp vinegar
  • 3 Tbsp honey or brown sugar
  • 1 1/2 tsp ginger
  • 1 1/2 tsp garlic salt
  • 1 flank steak between (1 and 2 pounds)
Combine all ingredients except the flank steak in a bowl and mix on medium speed for 5-7 minutes.

In the mean time, place the steak in a large flat container (I use a 13 x 9 pan with a lid) and poke all over with a fork. Pour the marinade over the steak, turning the steak to cover.

Store in the fridge and marinate as long as possible (the longer the better), 6-9 hours, turning steak once or twice.

Grill on medium-high heat, 5 minutes per side or more depending on the thickness of the steak and how well you would like it cooked. (We like it medium--pink in the middle but not bloody.) Transfer steak to a platter, cover with foil, and allow to set for 10 minutes. Use a rimmed cutting board to slice the steak into 1/2 inch slices (slice against the grain). There will be lots of delicious juices, which you can spoon over the meat. Serve with brown rice pilaf and roasted vegetables.

If freezing: Place steak and marinade in a sealable freezer bag before freezing. Start defrosting in fridge up to 24 hours before cooking.

I usually double this recipe to make two of these at a time, eating one and freezing the other. The finished product we ate last week was gobbled up before I could find the camera. Maybe next time...

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