Friday, July 31, 2009

Not Vegetarian Friendly!

I'm giving you all a fair warning now. This is a big, fat, beefy, meaty mess. If you avoid meat and/or beef, turn away now. I don't want you to see the carnage that will ensue.

OK, meat eaters, thanks for staying. This is tasty and a great alternative to a traditionally grilled steak. Also, it's a great, maybe even for me, preferred, alternative to stir-fried beef!

Soy-Marinated Flank Steak

The marinade. Soy, cider vinegar, Worcestershire sauce, red pepper flakes, brown sugar and some Dijon mustard. Mix it all together and let the steak marinate for 1-2 hours. The recipe calls for flank steak. As is the case, 99% of the time, I can't find flank steak in my various markets, so I used a large steak...of which I don't know the cut.

120 minutes up the grill. Before you go to cook the steak, SAVE the marinade. We're going to turn it into a glaze for later.

It's finally summertime in Washington, DC. That means one thing to me. It's too damn hot & humid outside. So this time, I fired up the grill pan. I also had no vegetables, so I sliced up some potatoes...this is really a pantry/freezer meal, so's all meat & potatoes!

Over medium high heat, my steak took 6 minutes per side and after 3 minutes on one side, I turned the steak 90 degrees to get nice grill marks.

While the steak is cooking pour the marinade into a sauce pan and bring to a rolling simmer over medium heat. Simmer for about 10 minutes, until the marinade is reduced by half. Be careful not to have the heat too high, or the sauce could overflow your saucepan. I used a pan that was a touch too small and came close a few times. Stir frequently and watch closely, or you'll have a hell of a mess to clean up.

Allow the steak to rest for 5 minutes before slicing. Cut into strips for easy serving.

Spoon the soy marinade/sauce over the beef and serve hot. This would be great with some rice and even some spicy/garlic broccoli. Sweet. Little tangy. Touch spicy. All sorts of crazy savory!

Soy-Marinated Flank Steak
from Everyday Food

1 cup soy sauce
1/4 cup packed light-brown sugar
3 TB cider vinegar
1 TB Worcestershire sauce
2 tsp Dijon mustard
1 tsp red-pepper flakes
1/4 tsp ground pepper
1 flank steak (about 2 pounds)
Vegetable oil, for grates


1. In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.

2. Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

3. Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

1 comment:

Tony said...

Your diamond scoring of grill lines is perfect.