Sunday, March 2, 2014
Marinated Flank Steak..another economical and fine flavored meat dish..RECIPE
Flank steak is becoming more trendy now so here is an old, American-Asian recipe dating back to the golden days of the 1950's.
This is a fantastic way of producing a deep flavored
2 pounds fat trimmed flank steak
1/2 cup low salt soy sauce
2tbsp lemon juice
2inches fresh ginger root grated..inc. juice and the fibers
5 cloves garlic smashed and minced
Wash and dry the steak well.
Cut diagonal slashes across the meat, front and back, but do not cut all the way through.
Place the meat in a shallow glass or ceramic baking dish.
In a jelly jar with a tight fitting lid, combine all the other ingredients *
(I prefer to do this the day before so the marinade has time to "bloom", before pouring on the meat).
Mix well then pour over the meat.
Allow to marinate at a cool room temp for 4-6 hours, turning every hour (do not chill nor marinate overnight as the lemon juice will break down the meat).
Remove any excess marinade (and discard the marinade) and either broil of BBQ until desired doneness.
(usually 5 mins each side for medium rare)