"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Flank Steak with Ginger Marinade Recipe

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This recipe for Flank Steak with Ginger Marinade, by , is from The Rosen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adam & Emily Thaler
Added: Saturday, July 18, 2009


1 flank steak (2-3lbs)
For the Ginger Marinate

cup soy sauce
cup mirin, sake, or sweet sherry
cup peanut oil
1 tablespoon Asian sesame oil
cup peeled and minced fresh ginger
cup finely chopped green onion, including the tender green parts
4 cloves garlic, minced
1 tablespoon chile oil or chile past

Score the flank steak about inch deep across the grain 3 or 4 times on both sides.

To make the marinade, mix together the soy sauce, mirin, peanut and sesame oils, ginger, green onions, garlic and chile oil in a small bowl. Put the steak in a baking dish or zippered plastic bag and pour the marinade over. Cover or seal and let sit, turning occasionally, for up to 2 hours at room temperature or over night in the refridgerator. If refrigerated, remove from the refrigerator 30 minutes before grilling.

Remove the steak from the marinade and pat dry (to remove oil and prevent flare up when on the grill). Grill directly over medium-high heat, turning 2-3 times, until well browned, 6-10 minutes total (depending on your own grill). Transfer to a platter, loosely cover with aluminum foil, and let rest for 5 minutes. To serve, slice it into thin diagonal slices against the grain.




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