- What you need
- 1-1.5lb Flank Steak
- 1/3 Cup Low Sodium Soy Sauce
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Vegetable Oil
- 1/4 Cup Honey
- 3 tbs Brown Sugar
- 3 tbs Sesame Oil
- 5 Cloves Garlic
- 1/4 Cup Fresh Ginger
- 1 Green Onion
- Red Pepper Flakes (Optional)
Once a poor mans cut of meat, the Flank Steak reins supreme with its amazing texture and flavor. Marinated overnight in a ginger sesame marinade this grilled steak tastes even better than it looks.
Flank Steak is long and flat, it is very fibrous and considered to be one of the more lean cuts (trimmed properly) available making it a less sinful choice. Of course if you are a Pop star you could always fashion a meat dress made of this meat much like Lady Gaga did in the 2010 MTV Video Music Awards.
This steak can be very temperamental, if not cooked properly it can be very tough, same goes if it is not sliced properly. You will also find that some people say all you need is salt and pepper, or it does not need to marinate that long… Well I think that these people either enjoy bland food or have never taken the time to let their steak soak up some of the amazing flavors listed in this recipe.
To get started we are going to have to marinate this steak for at least 12 hours, I prefer a full 24. The marinade is very simple to make. Combine your soy sauce (full sodium if you like), balsamic vinegar, vegetable oil, honey, brown sugar, and sesame oil into a medium bowl. Whisk to combine all ingredients.
Finely chop your garlic and roughly chop your ginger and green onions, add these to your marinade and give a quick stir to combine. If you like a little bit of heat you can add some red pepper flakes, a teaspoon is hardly noticeable while a tablespoon will provide a decent bite. Place your steak and marinade into a large seal-able bag and let it sit in the fridge overnight. Rotate it in the morning to endure no part of this steak misses this amazing marinade.
Now comes the fun part, after your Flank Steak has had its day in a flavor bath we can cook up this mouthwatering meal. I cannot stress this enough, do not overcook this. I prefer to use my 3 burner gas grill for this, turn on two of the burners to full heat and let the grill get to a smoking hot temperature. Leave one burner off, this will provide a place for the steak to finish cooking.
Place the steak on the grill and close the lid, time it for 4 minutes exactly and flip it onto an untouched portion of the grill. Wait another 4 minutes exactly and transfer the steak to the cool side of the grill and close the lid. If you wait about 3-4 minutes the meat will be a nice medium rare, 4-6 minutes for medium, any more than that and you are ruining this dish.
Once the steak comes off the grill it is very important to let it rest, cover it in foil and do not touch it for 5-10 minutes, don’t worry, it will not get cold. After the resting period is complete slice the steak against the grain. You will see lines in the meat running lengthwise, if you cut it the same direction it will be very tough to eat. When slicing try to give it a slight bias as well, typically 45 degrees will help yield a much more tender cut.
I served this with my Roasted Brussels Sprouts and some sweet potato mash.