January 7, 2007

Teriyaki Flank Steak

This simple marinade is a favorite of ours. The sweetness of the honey and ginger make this flank steak irresistible. Flank steak is an affordable cut and great for serving a crowd, say, at big family barbecues. (Not to mention that it fulfills one of my New Year’s Resolutions in the kitchen…always have leftovers!)

This steak would go wonderfully with rice or stir fried vegetables, but we also enjoy it with baked potatoes or broccoli. Risotto would also go well with this since the flavors aren’t such that you have to serve it only with other Asian flavors. The key to success is to marinate the steak for at least 24 hours!

Teriyaki Flank Steak

¼ cup low-sodium soy sauce
¼ red wine or balsamic vinegar
¼ honey
2 tsp fresh ginger, minced or grated
2 tsp garlic, minced
1 green onion, sliced
1 flank steak (about 3 lbs), trimmed of most fat

Combine all marinade ingredients in a gallon size ziploc bag. Stir the honey into the other ingredients until well combined. Add the flank steak to the bag, seal and refrigerate for 24 hours.

Remove the flank steak from the marinade and pat dry. Cut the steak (against the grain) into a few pieces if you want to have some rare, medium rare or medium sections for your guests. Broil or cook on a hot grill for 4-5 minutes each side for rare to medium rare and 6-7 minutes for medium. Let it rest about 10 minutes before slicing thinly against the grain.

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