Flank Steak and THE Marinade
Taking a break between the rain and snow prompted us to fire up the grill. Of course, my husband wanted what all men want when they smell charcoal – a little steak.
If you have watched the recent rise in beef prices (and who can help it?) a little steak is equivalent to a what it once cost to by a whole darn cow. We settled on flank steak – a much less expensive cut, but delicious if you know what to do. And I think I have this one. It’s my 5-ingredient teriyaki marinade that could probably make a used tire taste good. Really – it’s perfect for flank steak, chicken, vegetables just delicious. And it takes about 30 seconds to put together in a Ziplock bag for easy clean-up. In fact – I’m going to share a “cheater” version in the recipe to make it even easier. This dinner is fun – it’s on skewers – everybody likes that, and we could all use a little entertaining about now.
So, here’s what you do. In a baggie combine ½ cup sugar, ½ c soy sauce, a splash of mirin (or sherry or wine), a smashed garlic clove, and a little ginger. Add your flank steak (a little under a pound yielded leftovers for lunch) or chicken. I made extra marinade for veggies – so good! Then you walk away for 2 or 3 hours – up to 8 and you have a steak that is ready for the grill.
In truth you do not have to cut it in strips and put on skewers, but it only takes a couple of minutes – worth it for the salty/sweet crispy bits in every bite. This is also a fabulous company dinner. Fun for everyone and really hard to mess up. Add a little rice and you’ve got this one. Or serve with lettuce leaves as lettuce wraps for a handheld treat. Another great thing about this recipe – no grill – no problem. The broiler is your friend. You will delight yourself and anyone you share this tasty teriyaki with – just do it soon! Enjoy!
Marinade (works with Chicken and Veggies too)
In a large baggie combine all ingredients:
½ cup soy sauce
½ cup sugar
2-3 Tbsp mirin (Japanese rice wine) or sherry or white wine
1 peeled smashed garlic clove
1 Tbsp peeled smashed ginger
(Here is the trick I promised – Trader Joe’s and probably other stores as well – sell frozen cubes of ginger and garlic. You can see them in the picture. Just drop one of each in the marinade – it doesn’t get easier.)
12-16 oz flank steak – cut in 1-inch strips for skewers (or whole if you must)
Directions
Marinate steak 2-3 hours or up to 8.
Light grill or broiler.
Thread steak on skewers.
Grill to desired doneness turning once.
This is really quick, about 2 minutes a side for crispy outside and pink middle.
