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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Flank Steak Recipe

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This recipe for Flank Steak is from One More Bite, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1(or more, depending on size of group) flank steak (my mom suggests buying in bulk at URM and then prepping and freezing in several meal sized portions ahead)
Yoshida's sauce
oil
garlic, salt & pepper
Directions:
Directions:
On large cutting board, score the meat on both sides. This means, make diagonal cuts one way all across the steak, then the other way, not straight up/down, but diagonally so the steak has a diamond pattern rather than multiplication table look. :) This helps tenderize and soak up marinade. Next, rub steak on both sides w/ a little oil, then any extra fresh garlic, salt, pepper you'd like, to "beef up" the Yoshida's. I've never made this the same way twice, and it's always good....just sometimes better than others. :) Place in zipper bag, then pour in 1-2 cups marinade. Let marinate for the day in the fridge, or put bags in the freezer for future meals.
When it's time to cook: You want steak to be room temp for best cooking, so if refrigerated, remove from fridge an hour before cooking. Broil about 10 minutes each side, or cook on grill. Watch carefully, as broiling can go from almost done to cajun style (burnt) quickly! Let rest on cutting board 10 minutes, then slice against the grain.

Note: Laura likes her beef still mooing, and I like it charred, so cooking times will vary for your crew. Just watch carefully.
Personal Notes:
Personal Notes:
The kids thought they'd died and gone to heaven when they tasted steak at Grammie's house this past summer (2022)!

 

 

 

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