Tuesday, August 2, 2005

Teriyaki Flank Steak

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

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

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.

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Anonymous said...

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 !

Ruth Daniels said...

Thanks David, you make me blush!!!