When you tell the butcher you want flank steak, the immediate reaction is “Oh, you want to make stir-fry?”.Well, it’s true flank steak is often sold in supermarkets here, labeled as stir-fry beef. It is cut from the abdominal muscles of the cow, hence steak connoisseurs often scoff at the idea of eating flank. Well here at BNF, as long as the end products taste good, who cares if it is a piece of inexpensive flank or pricey tenderloin? So here is a steak recipe you can make to impress your loved ones, guests at dinner parties, etc, and not burn a hole in your pocket!
Ingredients:
a slab of 1/2 pound (250g) flank steak
1/4 cup soy sauce
1/4 cup cooking sherry (or rice vinegar)
3 tbsp honey
2 tbsp sesame oil
4 cloves garlic – minced
1 thumb-sized knob ginger – minced
2 stalks spring onion – chopped
Serves 2 – 3
Recipe source: The Pioneer Woman Cooks
As you can see, flank steak cut is usually about 1/2 inch thick.
Combine all ingredients (except the steak) in a bowl.
My favorite Asian marinade.
Use a garlic press if you have to mince the garlic.
How easy is that? 🙂
Put the steak in a large zip loc bag and pour the ingredients in. Let it marinate for at least 8 hrs or overnight.
Squeeze out excess air before closing the bag.
Preheat your grill pan to high. Use some kitchen paper towel to dab the meat until slightly damp. This step is important if you want nicely browned steak. Reserve the rest of the marinade for basting. Drizzle some oil onto your grill pan and place the flank steak against the grid and let it sizzle for a minute untouched. Using a pair of tongs, move it slightly at 45° angle to achieve that criss cross effect.
Let it cook for another minute before flipping over. Baste the top side with the marinade and flip over. Repeat the same for the other side. Grill until done to your liking – we like it medium rare so the total cooking time is about 5 mins. Adjust the timing to your preference accordingly.
Done!
Rest the steak for about 5 to 8 mins before slicing them diagonally (bias cut), against the grain.
Resting your steak keeps your steak juicy.
Serve it with some mash potatoes, grilled vegetables or whatever you prefer. Bon appetit!
Toss the meat into a salad or eat it with rice. 🙂
Full instructions:
Combine all ingredients (except the steak) in a bowl. Put the steak in a large zip loc bag and pour in the ingredients. Let it marinate for at least 8 hrs or overnight.
Preheat your grill pan to high. Use some kitchen paper towel to dab the meat until slightly damp. This step is important if you want nicely browned steak. Reserve the rest of the marinade for basting. Drizzle some oil onto your grill pan and place the flank steak against the grid and let it sizzle for a minute untouched. Using a pair of tongs, move it slightly at 45° angle to achieve that criss cross effect. Let it cook for another minute before flipping over. Baste the top side with the marinade and flip over. Repeat the same for the other side. Grill until done to your liking – we like it medium rare so the total cooking time is about 5 mins. Adjust the timing to your preference accordingly.
Rest the steak for about 5 to 8 mins before slicing them diagonally (bias cut), against the grain.
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