Friday, November 30, 2012
Grilled Flank Steak with Honey Soy Marinade
Adapted from Earth to Table: Seasonal Recipes from an Organic Farm
Prep time: 10 minutes
Marinating time: 2-24+ hours (we actually left it in the fridge for 48 hours
Grill time: 10 minutes for medium
Rest time: 10 minutes
Serves 2-4 depending on the size of the flank steak and your appetite
1 large flank steak
1/4 cup honey
1 large clove garlic, minced
1/4 cup soy sauce
2 tbsp rice vinegar
1/2 tsp sesame oil
1 tbsp sambol oelek or other Asian hot sauce
1/2 - 1 small Thai chili pepper, seeded and finely chopped
1. Mix all the marinade ingredients together in a small bowl and set aside.
2. On a cutting board, gently make shallow slashes in both sides of the flank steak. Place the meat in a shallow dish or ziplock baggie, large enough to lay it flat. Pour the marinade into the bag making sure both sides are covered. Massage the marinade into the meat. Seal the bag or cover the dish and refrigerate for at least two hours. Personally I like to "overnight" it whenever I can remember that far ahead.
3. To grill: Allow the flank steak to come to room temperature (at least 30 minutes) and preheat the grill to high. Grill for 4-5 minutes per side, depending on how well you like it cooked.
4. Remove from the grill, cover with foil and allow to rest for 5-10 minutes before slicing across the grain.