July 16, 2014

Awesome Marinated Flank Steak

This is one of my favorite, easiest summer dinners, grilled marinated flank steak.  It is also a wonderful marinade for chicken breasts.  I use the same marinade for the chicken when I make my Pad Thai Noodle Salad.  The marinade is super easy to assemble and then you just allow the meat to rest, refrigerated in the marinade for most of the day or even overnight.  A flank steak is the leanest cut of beef and also the highest in iron.  And it is also relatively cheap, mostly because people aren't quite sure how to cook it.  The key is 'hot & fast'!  You can serve the steak as a main course with vegetables & fruit.  And flank steak is also very good over a Black & Blue salad, perhaps as leftovers the next day.  I hope you enjoy!    

Marinated Flank Steak

4 cloves garlic, minced
1/4 cup soy sauce
1/8 cup sugar
2 Tablespoons lime juice
1 Tablespoon roasted sesame oil
4 grinds fresh pepper
flank steak

Combine all the above ingredients in a gallon size Ziploc bag.  Close the zipper and squish all the ingredients together.  Add your 1-3 pound flank steak.  Seal the zipper pushing out as much air as possible.  Seal the bag and turn the steak over to coat.  Refrigerate the steak for a minimum of 4 hours to 1 day.  After marinating, preheat the grill to medium high.  Grill the steak for 6-8 minutes per side for a medium steak, 4-5 minutes for medium rare.  Remove the steak to a serving platter and allow the meat to rest for 10 minutes to seal in the juices.  I cover mine with aluminum foil to help hold in the heat.  Cut the steak in very thin slices with a serrated knife diagonally across the grain.  I really recommend an electric knife for this, but it's not absolutely necessary.  Serve warm with any summer vegetable or over a salad.  Enjoy!

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