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Marinated Flank Steak

September 03, 2006

1 1/2 to 2 pounds of beef flank steak
3 tablespoons soy sauce
2 tablespoons olive oil
2 or 3 green onions, sliced
2 or 3 cloves of garlic, thinly sliced
1 inch fresh ginger, thinly slices

Place meat on chopping board and poke with a dinner fork, all over each side to allow marinade to penetrate. Place meat in shallow dish, large enough to hold meat in one layer. Mix the soy sauce, olive oil, onions, garlic and ginger for marinade. Pour mixture over the meat. Turn meat several times so that it is well-coated. Cover the dish and refrigerate for at least one day, though two or three days is optimal. If marinating three days, turning the meat on the second day is optional.

When ready to cook, set the broiler or gas grill to medium-high heat. Scrape garlic, ginger and green onions from the meat and broil or grill meat with the cover down. If broiling, be sure the meat is 6 inches away from the source of heat. Cook for four to five minutes on one side, turn over and cook for two to three minutes on the other side (for a medium-rare steak). For medium to well-done steak, cook for an additional two to three minutes. Let steak rest 10 to 15 minutes on a platter. Slice in 1/4-inch pieces and serve.

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Serves 4 to 6.

- Courtesy of Liz Beachley

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