Teriyaki Flank Steak
From Every Kitchen Tells Its Stories
Hands-on time: 5 minutes
Marinate time: 2-24 hours
Total cooking time: 15-20 minutes
Serves 4-6
Ingredients:
2 Flank Steaks
½ cup soy sauce
½ cup teriyaki sauce
1 clove garlic, crushed
2 tbsp fresh ginger, finely grated or 1 tsp powdered ginger
2 tbsp olive oil
2 tbsp finely chopped onion
Directions:
1. With a sharp knife, score (cut slashes across flank steak) about one inch apart. Just barely slice into the meat. Do not make deep gashes.
2. Combine all other ingredients in a shallow dish long enough to hold the flank steaks flat.
3. Marinate in refrigerator for 24 hours or on the counter for at least 2 hours. The longer the better to tenderize the meat.
4. Preheat oven to broil or heat up the BBQ. Grill 5 minutes / side for medium rare. Add 1-2 minutes if you like it more well-done.
5. Let the meat rest for 5 minutes before slicing. This relaxes the meat and makes it even more tender. Slice across the grain and at a slight angle. (Just off of being perpendicular)
Tips & Variations
Great with rice and sautéed vegetables like baby bok choy, spinach or asparagus.
Tuesday, August 2, 2005
Teriyaki Flank Steak
Related links: Food and Drink recipes
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2 comments:
Hi Ruth . . . . this is to let you know that I just HATE your Blog . . . . perhaps because I can't seem to leave it alone. Envy? Jealousy? Hunger? Fascination ? Must be something.
Your photos are impeccable ! Your recipes simple and sensible ! Once I surf to your Blog there's no telling for how long I will get lost in the archives - the linked Blogs - and everything else.
"Every Kitchen . . . " must be the best Blog of its kind. Its simply a WOW !
David Gellman
p.s. Tried the flank steak recipe and it turned out yummy as can be !
Thanks David, you make me blush!!!
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