Not My Mother's Flank Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cups Soy Sauce
½ cups Cooking Sherry
3 tbls Honey
2 tbls Sesame Oil
2 tbls (heaping) Minced Ginger
3 cloves (to 5 Cloves) Minced Garlic
½ tsp Crushed Red Pepper Flakes
1 whole Flank Steak
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Directions: |
Directions:Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.
Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky. When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes. Repeat the process on the reverse side.
I cook to medium rare, about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it. |
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Preparation
Time: |
Preparation
Time:Marinade: 5 minutes |
Personal
Notes: |
Personal
Notes: As an option strain the marinade into a small saucepan. Discard what stays in the sieve. Boil for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then just spoon a little into a dish and use it as a dipping sauce for the meat.
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