Marinated Flank Steak
Submitted by Susanmc
Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
2 hrsA soy-ginger marinated flank steak that’s equally at home on the grill or under the broiler. Soy sauce, vegetable oil, minced garlic, fresh chopped ginger root, brown sugar, and black pepper combine into a savory-sweet marinade with Asian-inspired depth.
Scoring both sides of the steak before marinating is what lets the flavors penetrate past the surface. Those shallow cuts open up the dense muscle fibers and create channels for the soy and ginger to seep in during the 2 to 4 hour refrigerator soak.
The brown sugar in the marinade caramelizes under high heat, creating a sticky, charred crust while the soy sauce delivers salty depth. Baste occasionally while cooking to build up that glaze. Five minutes per side keeps the center pink and tender.
Slice thin across the grain for the most tender results. Cutting with the grain leaves you with stringy, chewy strips.
Kitchen Tips
- Use a glass dish for marinating, not metal. Soy sauce is acidic and reacts with aluminum.
- Turn the steak once during marinating so both sides get equal time in the sauce.
- Let the steak rest 5 minutes after cooking before slicing. Cutting too soon lets all the juices run out.
- Score about ¼ inch deep in a crosshatch pattern on both sides.
Variations
Ingredients
Directions
In a small bowl, combine all ingredients except the flank steak, and mix well.
Score the flank steak on both sides. Place in a glass baking dish , pour the marinade over the flank steak.
Refrigerate for 2 to 4 hours, turning the steak once.
Barbacue or broil the meat 6 inches from the heat, about 5 minutes on each side or until it reaches the desired doneness, basting occasionally with the marinade.
To serve, slice thinly across the grain of the meat.
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