The Johnson Family Favorite

June 9, 2011

When you think of “Johnson Family Dinner”, you think of steak. Simple as that. If you don’t immediately think steak, you should! Steak has been a Johnson family favorite for as long as I can remember! So as you can imagine, my family was THRILLED to hear that Marinated Flank Steak was one of the third trimester recipe options.

Preparing the dish with my Mis en Place

But of course, with our insanely busy schedules, I didn’t get to the grocery store until late monday afternoon, three days before the project was due. I figured that because the flank steak has to be marinated over night, Monday night was still an acceptable option! But of course my procrastinating did not pay of, because apparently everyone in Davidson was having flank steak for dinner that night as well and there was none left. Distressed, I asked the meat man behind the counter for any flank steak they might have in the back, but of course, they were all out. He did, however, suggest Skirt Steak as a very similar alternative. So with skirt steak in hand, I left Harris Teeter to begin my cooking extravaganza!

Beginning the marinade!

I began by mixing up the marinade! This required:

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

I mixed these ingredients in a glass dish (though a ceramic dish works as well), then put the rinsed steak in to marinate over night. The next evening, ready to cook some steak, I set the broiler to high, and let it preheat.

Preparing the broiler


Once the broiler was ready, I set the steak in the middle and set the timer for roughly 6 minutes (The recipe suggests 3-5 minutes, but my mom refuses to eat raw meat, so a medium rare steak was not an option). After the time was up, I flipped the steak to the other side, and set the timer once again.

Steak after the first 6 minutes.. looking delicious!


After the timer beeped for the second time, it was time to check the temperature. The recipe suggests 120-125 degrees F for rare, and 130-140 for medium rare. I let my steak cook a bit longer, so my steak ended up being toward the higher side of medium rare.

Measuring the final temperature of my steak!

Once my steak was at ideal temperature, I let it cool for 10 minutes under a tent of tin foil before cutting, serving, and enjoying!

Steak tent!!

I decided to serve my steak with green beans (easy microwavable kind), and squash casserole, as requested by my mother. The squash casserole involved boiling squash, sautéing onions, and mixing various wet ingredients, all of which I learned to (almost) perfectly throughout this cooking class!

Final product! Looks GREAT to me!

So in conclusion, skirt steak does work in this recipe (thank goodness!), this marinade is to die for, and the Johnson family had a glorious steak dinner once again!


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