Post by Kathy on Aug 17, 2016 23:31:53 GMT
Grilled Asian Flank Steak
Here I go again making this crazy good sauce that my hubby can't get enough of! He wants me to make it with everything!
Last week at work we served Asian Grilled Flank Steak and it was delicious! I don't know what they used in the ingredients and I didn't bother asking because I knew I was buying a flank steak and making this sauce recipe! I should suggest this sauce at work! It would be a huge hit! I was also taught at work how to correctly slice a flank steak and it makes a world of difference in the tenderness! Slice thinly against the grain! Perfect every time!
Asian flair is the taste in this recipe! All the ingredients scream Asian! Soy sauce and sesame oil with the slight sweetness of the brown sugar and a hint of ginger puts me in an Asian food state of mind! With the flank steak it makes a meal fit for a king (or queen)!
1/4 cup soy sauce
2 tablespoons vegetable oil
4 tablespoons brown sugar
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon dark sesame oil
Double and divide above ingredients, putting extra batch in a sauce pan for rice and finished dish
1½-2 pounds beef flank steak
1 cup of cooked rice
In a large Ziploc bag place oils, soy sauce, brown sugar, ginger and garlic; mix well.
Add beef flank steak.
Marinate in refrigerator 30 minutes to 2 hours.
Remove from marinade and discard marinade.
Grill over medium high heat 6 to 7 minutes per side or until steak is cooked through. Cooking to long will make your steak tough.
Slice the steak cutting against the grain. Slice at an angle. This is an important step to get the most tender cut.
This is where I made another batch of the sauce and some white rice. I warmed the sauce on the stove until it reduced just a little and thickened up. When rice is finished, spoon some sauce over rice and mix well. Also drizzle some of the extra sauce over finished flank steak.
