- 6
Ingredients
- 1/2 Cup Soy Sauce
- 1/2 Cup Cooking Sherry
- 3 Tablespoons Honey
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Minced Ginger
- 3 Cloves Minced Garlic (3 to 5)
- 1/2 Teaspoon Red Pepper Flakes
- 1 Flank Steak
Preparation
Step 1
Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of meat with marinade. Refrigerate for at least 3 to 4 hours. When the pan is absolutely fiery hot, throw the flank steak on at a slight angle. Cook without touching for 1 1/2 to 2 minutes. At that point (if you’re using a grill or grill pan) you’ll have some nice lines starting to form. Now rotate the meat about 45 degrees, and continue cooking it on the same side for another 1 1/2 minutes. Now flip it to the other side. Here you can see why I rotated it halfway through cooking the other side—it makes some lovely little grill marks. Cook using the same method on the other side, cooking for 1 1/2 minutes… …Then rotating it and finishing the cooking process. I cook the flank steak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes. It needs to rest after the grilling it just went through. When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it. Aren’t you SO glad you have me to explain these things to you? Mmmm. Come to Mama. What do you serve this with, you ask? Noodles. Rice. Roasted asparagus. On top of salad. Or just stand in the cutting board and go for it, if you really want to get serious. And now. I’m going to show you something controversial. I realize this practice is not widely accepted as prudent. But I do it all the time. So I’m going to show it to you. Do with it what you will. Before I began grilling the flank steak, I strained the marinade right into a small saucepan. I added about 1/2 cup water to the pan…And brought it to a good boil. And here’s the important part: I boiled it while I heated the grill for the meat AND an additional ten minutes after that. The point of boiling, obviously, is to take away any risk of bacteria from the marinade. Also, by boiling for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then I just spoon a little into a dish and use it as a little dipping sauce for my meat. Now here’s the thing: the meat is really SO flavorful, it doesn’t even need the extra juice/sauce. But it IS delicious.