Asian-Style Flank Steak

You want meat? I'll give you meat.

For those scared of strong flavors...run now, and run quickly. This marinade is not for the weak and wimpy.

However, it is for those who enjoy asian flavors and cheap cuts of beef. Raise your hand if that's you. (My hand is TOTALLY raised).

Now... I only have pictures of me making the marinade. I took it over to grill at the boys house, because they are lucky, lucky men. BUT! It's pretty simple...and I'm going to yoink a money shot from The Pioneer Woman, because that's where I got the recipe.

You'll need:

1/2 cup soy sauce
1/2 cup cooking sherry
3 tablespoons honey
2 tablespoons sesame oil - really important and an asian food must
2 heaping tablespoons minced ginger, aka star of the marinade
3 to 5 cloves minced garlic
1/2 teaspoons red pepper flakes if you can handle it

1 flank steak

Alrighty! Let's get crackalackin'.

Take your steak. For those of you who don't know, this is what a flank steak looks like. It's massive, just FYI.

Ok! Now, throw your flank steak into a ziplock bag. These directions are super complicated.

You'll want to chop up your ginger. What's ginger look like raw? Something like this. Kinda like an alien. To chop it up, you'll want to take of the outer part...as that pretty much tastes like wood. You'll be left with a fragrant piece of...stringy...root thing. Looks like this.

Now! Chop that piece into matchsticks, then chop the matchsticks into tini tiny pieces and throw it in the bag with your steak. Oh, go ahead and throw everything else in there too.

Go ahead, close it and give it a couple 'o squishes.

Ok, for flank steak you'll want to marinate it for at least 3 hours. The marinade kinda works into the steak, making it more tender. It's especially important for flank steak, since it's kind of a tough steak to begin with. Tough = manly. Manly = delicious. In some world that makes perfect sense.

OK! Here's where my pictures end...and PW's begin. Color me jealous.

At this point, you're ready for grilling. You'll want to get the grill/grill pan smokin' hot. You just want to sear the outsides, since it's a pretty thin steak. Overcooking this is criminal. For medium rare, it's about 4 minutes on each side. I went more for 6 or so minutes on each side, since rare meat makes me nervous.

PW, can I be you? She even does the hatch marks. Le sigh.

Once it's done, take it off the grill and let it set under some foil for about 10 minutes. This will let the juices redistribute. If you don't let it sit...all the juicy goodness will just die on your counter. Don't let the juice die!

When you do cut it, make sure to cut it against the grain of the meat. This will help with the tough meat! Do as PDub does.

Holy delciousness batman. It's such a great dish! Perfect to serve with a mandarin orange salad, or some delicious twice baked new potatoes*.

*Coming soon to a blog near you.



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