Friday, October 31, 2008

Flank Steak Teriyaki

The weather's finally turning sharp around here and our days of outdoor grilling appear to be over -- at least for now. But the trusty "broil" setting on my oven still works. As Mark Bittman says in How to Cook Everything: The Basics, ". . . remember that a broiler is little more than an upside-down grill. The major difference is that melting fat can build up in your broiling pan and catch fire, so it's best to broil on a rack. Turn the broiler to maximum, preheat it, and broil 3 to 4 inches from the heat source (any more, and you won't brown the steak; any less, and you'll burn it)."

To see if your meat is done, cut into it and take a peek. The thinner parts on the ends can go to those who like it more well-done; the center, thicker parts will be more rare.

This is a simple marinade for flank steak. Once cooked, slice the meat thinly on the diagonal.


1 T. soy sauce
2 T. honey
1 T. red wine vinegar (or whatever vinegar you have)
1 clove garlic, minced
1 t. grated fresh ringer root (I buy this in jars, already grated. Look for it in the spice section of the grocery store)
1 green onion (white part only), chopped

Mix together all ingredients in shallow pan. Add flank steak (about 1 1/2 lbs.) and soak for as long as you like (even overnight, if desired). Broil or barbecue until it's done to your liking (cut into it to peek). For rare to medium-rare, this will be 4 to 5 minutes per side. Slice very thinly on the diagonal.

Leftovers are great in sandwiches or salads.



Blogger Kim said...

Thanks for the great marinade recipe. We love Flank Steak... and my hubby loves to grill. This will be good to try in the new cooler weather. Have a great weekend!!!

November 1, 2008 at 4:42 AM  
Blogger Maggie Ann said...

This sounds really good...I'll have to try it.

November 4, 2008 at 7:43 AM  

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