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Asian Marinated Flank Steak

Asian Marinated Flank Steak

Serves 6
What I love about this recipe is that it is perfect all year round. It really comes out beautifully when cooked on the grill or stove top. I like to make extra and top my salad with it for lunch or a quick dinner later in the week. Your extra cooked steak will last for up to 3 days in your refrigerator.

*Make Ahead Tip: You can start up to 8 hours in advance. In a very hot skillet sear both sides of the meat (about 2-3 min on each side). Set seared meat on a plate and refrigerate until 30 minutes before serving. Bake in a 375° oven until desired doneness. Check after 10 minutes. Remove from oven and let the steak rest before slicing.
You can make the sauce out of the marinade after you sear the meat and then keep it in the fridge and warm when you are ready to serve.


Ingredients

  • 1 cup Soy sauce
  • 2 teaspoons Lime juice
  • 1 teaspoon Ginger (fresh, zested)
  • 1/2 cup Brown sugar (packed firmly)
  • 1 + 2/3 cups White wine (dry like chardonnay)
  • 1/2 teaspoon Tabasco
  • 1/3 cup Balsamic vinegar
  • 1 tablespoon Garlic (minced)
  • 1 1/2 – 2 Pounds Flank steak
  • 2 teaspoon Water (cold)
  • 1 teaspoon Cornstarch
  • Bunch of Cilantro (roughly chopped)


Directions

  1. In a large bowl whisk together soy sauce, lime juice, ginger, brown sugar, white wine, Tabasco, balsamic vinegar and garlic. Remove 1 cup of marinade and reserve. Submerge steak in marinade. Marinate for at least 2 hours.
  2. Pre-heat the grill on medium/ high for a minimum 10 minutes. If you don’t want to grill, heat a sauté pan over medium/high heat. Remove steak from marinade and reserve marinade. Place steak on hot grill or sauté pan and allow to cook for 5-7 minutes. Once a nice crust has formed one side of the meat turn it over to finish cooking about 5 minutes. Allow to cook until a thermometer inserted horizontally into the meat reads 140 degrees for med-rare, 155 degrees medium. Remove from grill or sauté pan and allow to rest for 10 minutes under foil before slicing, the meat will continue to cook about 5 degrees.
  3. In a medium sauce pan bring reserved marinade to a simmer. In small bowl whisk cold water and cornstarch together. Once marinade has simmered for about 5-7 minutes whisk in the cornstarch mixture. Allow to simmer until slightly thickened about 5 minutes.
  4. Slice rested steak 1/2 inch thick against the grain.
  5. Drizzle sauce over top and garnish with cilantro.


What is against the grain? Meats have what are called grains, they are the fibers running horizontally through the meat. You want to cut your meat “through the grain” because those tough fibers are broken and in turn it creates a more tender slice of meat. Try to cut all you meats this way.

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