Oriental Marinated Flank Steak: Delicious David

June 8, 2011


1/2 cup soy sauce

1/2 cup cooking sherry

3 tablespoons honey

2 tablespoons sesame oil

2 heaping tablespoons minced ginger

3 to 5 cloves minced garlic

1/2 teaspoons red pepper flakes

1 flank steak

To begin: combine all ingredients in a glass or ceramic dish. Remove your flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade and down the meat in your dish. Refrigerate for 3 to 6 hours at minimum, or simply marinate it overnight.

The Fully Combined Marinade

Broiling the flank steak: Preheat your broiler.  Lay the meat on the broiling pan so that it will be directly under the heat and positioned to get an even distribution (you may want to put tin foil over your broiling pan as a buffer, to reduce cleaning time) . After 3–4 minutes, flip the flank steak over and broil the other side. After another 3-4 minutes, check the internal temperature with a digital thermometer. Cook the steak to: 120–125 degrees F for rare, 130–140 for medium rare. Be very careful to not overcook your meat, because it becomes unbelievably chewy.

Flank steak is best eaten medium rare. When the steak has cooked to the level that satisfies you, remove from the grill and place the steak on a cutting board. Cover with aluminum foil to hold in the heat, and to keep the steak from drying out, and let rest for 10 minutes.

Look at that medium rare goodness.

To serve, make very thin slices, cutting against the grain, and at a slight diagonal if you want wider slices.

This recipe certainly came as a surprise to me, because initially I tried the recipe with red pepper flakes and since my tolerance to spice is basically nonexistent, I. This time around I left the pepper flakes out and all the other flavors became much more active in the dish. I enjoyed eating the steak and I found that white sticky rice is an excellent accompanying dish.


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