Sunday, February 20, 2011

Grilled Flank Steak with PW Marinade

Flank Steak is one of my most favorite cuts of meat, it is so versatile. I saw some on sale and bought two! My husband remembered hearing from a fellow employee that Pioneer Woman had an incredible Flank Steak Marinade.

I looked up the recipe and we followed it exactly, all I can say is YUM! I served it with mashed potatoes and lightly steamed veggies and it was a great meal, I will be serving over and over again!

■½ cups Soy Sauce
■½ cups Cooking Sherry
■3 Tablespoons Honey
■2 Tablespoons Sesame Oil
■2 Tablespoons (heaping) Minced Ginger
■3 cloves (to 5 Cloves) Minced Garlic
■½ teaspoons Crushed Red Pepper Flakes
■1 whole Flank Steak

Preparation Instructions

Combine all ingredients in a glass or ceramic dish.

Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.

Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.

When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.

Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.

When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.

Controversial Optional Sauce: Before grilling the flank steak, strain the marinade into a small saucepan. Discard what stays in the sieve. Add ½ cup of water to the marinade. Boil the marinade while heating the grill for the meat AND add an additional 10 minutes. The point of boiling, obviously, is to take away any risk of bacteria from the marinade. Also, by boiling for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then just spoon a little into a dish and use it as a dipping sauce for the meat.


Jenn@slim-shoppin said...

Hi! New to your blog today. I love the flank steak and you can't really go wrong with PW marinade!

I am working on a super fun project and was wondering if you'd like to share a recipe for it.

Can you e-mail me @ and I'll give you the details?

tamilyn said...

I like it too-so many ways to dress it up.

I just had hanger steak last weekend for the first time-I need to ask the butcher if they sell it or not, but that was a heavenly piece of beef!

Dewi said...

Great steak, wonderful marinade, also using one of my favorite and economical cut.

Anonymous said...

What a great flank stake recipe!! That marinade sounds so fab!

MMMMM,..;My hubby would love this!

Marjie said...

Sounds like a great marinade. Your flank steak looks delicious.

Mary Bergfeld said...

This sounds like a delicious meal. The marinade is great and your instructions for cooking the steak are perfect. I'll wager this was delicious. I hope you have a great evening. Blessings...Mary

Pam said...

Love that marinade!

sophia said...

Except for the sherry, I actually have all the ingredients! I might sub rice wine for that. :D

grace said...

the sauce is controversial, eh? well, i've always been something of a risk-taker, especially when it comes to food. :)

The Blonde Duck said...

I've been craving steak...

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...