Fast-Fire Flank Steak
November 1 2020
It's always a shock when the end of the year comes so quickly. Every year this happens...I'm never quite ready for Thanksgiving, Chanukkah or Christmas. It must be because I live in Arizona where a cool winter day is 70 degrees! These Autumn and December holidays take on a different feel when it's still that warm. And, because we can, the grill continues to be fired up for all of these holidays (think Tuscan Veal Chops, Grilled Lamb, a Grilled Vegetable Platter...you get the picture)!
For those who live in cooler climates, take my friend Harry's advice and throw a jacket and hat on because there's nothing like grilled food! So, this recipe is for you, Harry!
Begin by scoring (taking a very sharp knife tip and making a cut about 1/4-inch deep) the steak about and inch apart on both sides. That helps to have more even cooking and also gives some extra crispiness to the scored lines.
Let the steak marinate in an Asian-inspired sauce consisting of brown sugar, soy sauce, sherry, fresh garlic & fresh ginger. The longer you can marinate the steak, the better. I usually plan for overnight. Flank steak is NOT a tender cut of meat, but the more time it has in the marinade, the more tender it becomes.
Throw it on the grill for under 10 minutes, let it rest, and you are ready to serve an amazingly delicious meal! I love to serve this to a group...it's so easy to double or triple and it rests for a bit which gives you time to throw your side dishes together!
Fast-Fire Flank Steak
Makes: 4 Servings
Prep Time: 5 minutes Cook Time: 10 minutes
Marinade: 3 hours minimum
1 flank steak about 1 1/4 lbs.
1 1/2 tbsp brown sugar
1 1/2 tbsp soy sauce
1 tbsp cooking sherry
1 tbsp sesame oil
2 tbsp sesame seeds
2 tsp minced garlic
1 tsp minced fresh ginger
2 scallions sliced 1/8 inch thick
1/4 tsp freshly ground pepper
Oil for brushing
Score flank steak 1/8-inch deep on both sides at 1-inch intervals. Place the steak in a non-reactive dish or a plastic ziplock bag.
In a small bowl, whisk together the brown sugar, soy sauce, sherry, sesame oil, sesame seeds, garlic, ginger, scallions and pepper. Pour this marinade over the steak and rub it into both sides. Cover the dish and let marinade in the refrigerator for at least 3 hours or overnight. Remove from the refrigerator 30 minutes before cooking.
Brush grill with oil. Place the marinated steak In the center of the grill and cover, leaving all the vents open. Cook the steak for 5 minutes on one side, and then 4 minutes on the other side for medium. Halfway through the cooking on each side, rotate the steak 90° to achieve crisscross grilling marks.
Remove the steak from the grill and let It rest for 5 minutes. Serve hot, warm or cool, thinly sliced against the grain.
Original Recipe from 1996 Tasteful Treasures cookbook