This flank steak will melt in your mouth as long as it has adequate time in the marinade. For best results, we suggest placing the flank in the marinade first thing in the morning. We have marinated it for as little as 3 hours and have been successful.
1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 1/2 teaspoons garlic powder
1 1/2 teaspoons powdered ginger
1 whole green onion, finely minced
3 pounds flank steak, trimmed *
Combine the soy sauce, oil, vinegar, honey, garlic powder, ginger, and the green onion. Mix well. Place the trimmed flank steak in a large zip-lock bag and add the marinade. Seal, releasing any air and set the bag in a larger baking pan. Turn on occasion. If preparing early in the day, place in the refrigerator.
Prepare the barbecue Remove the meat from the bag, reserving the marinade. Place the flank steak on the grill. Sear to seal the meat. Cook 8-10 minutes per side for rare, frequently turning and basting. Remove from the grill and slice thinly across the grain.
Serves 4-6.
* If you are trimming your own meat, you will want to remove all the fat and shiny membrane. Remove the fat first. Then, starting at the small end of the flank steak, slip the tip of the knife under the membrane and work it away from the meat.
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