Flank Steak and Soy
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Everyone needs hearty proteins from beef. We have a great marinade for you to try on your next beef meal. You are going to want to write this recipe down!
Recipe and photo from Good Housekeeping July-09 |
| 1/3 | cup soy sauce |
| 3 | cloves garlic, crushed with a press |
| 2 | tbsp grated, peeled fresh ginger |
| Salt and pepper | |
| 2 | tbsp rice vinegar |
| 1 | tbsp Asian sesame oil |
| 1 | tbsp sugar |
| ½ | tsp ground red pepper (cayenne) |
| 1 | bunch green onions |
| 2½ | lbs beef flank steak |
DIRECTIONS:
| 1. | In medium bowl, whisk soy sauce, garlic, ginger, vinegar, oil, sugar, and ground red |
| pepper until sugar dissolves. Reserve 2 tablespoons marinade; cover and set aside. | |
| Transfer remaining marinade to large self-sealing plastic bag. | |
| 2. | Thinly slice green onions; reserve ¼ cup for garnish. Add steak and remaining green |
| onions to bag, turning to coat. Seal bag, pressing out excess air. Place bag on plate | |
| and refrigerate 2 hours or overnight, turning over several time. | |
| 3. | Prepare outdoor grill for covered direct grilling on medium. Remove steak from marinade, |
| scraping off excess solids, and place on hot grill grate. Discard marinade in bag. Cover | |
| grill and cook steak 12 to 14 minutes for medium-rare or until desired doneness, turning | |
| over once. Let steak stand 10 minutes to set juices for easier slicing. | |
| 4. | In small bowl, combine two tablespoons hot water with reserved marinade; drizzle over |
| steak to serve and sprinkle with reserved green onion. |