Wednesday, December 29, 2004
flank steak with soy-honey marinade
Flank Steak with Soy-Honey Marinade
Frances Riley
2 Flank steaks (about 3 ½ lbs. total), trimmed of fat.
Marinade:
½ c. low-salt soy sauce
½ c. rice vinegar
1/3 c. honey
2 tsp. ground pepper
3 Tbs. minced fresh ginger
Put the flank steaks in a large plastic Ziploc.
To make the marinade: combine the marinade ingredients in a 2-cup measuring cup. Pour out and reserve ½ cup of the marinade. Pour the remaining marinade over the flank steaks and seal the bag, pressing out any air. Set aside at room temperature, or refrigerate for up to 2 hours.
Fire up the grill and cook the flank steaks over hot coals. Cook to your desired way (I prefer rare). *Remember flank steaks aren’t too thick and don’t need much time on the gril.
Transfer steak to a carving board, then slice across the grain into slices. Serve immediately.
Ideas for serving: Some marinated kabobs with olive oil and whatever herbs you have. Wash down with a nice Ridge Zinfandel. Enjoy!
Frances Riley
2 Flank steaks (about 3 ½ lbs. total), trimmed of fat.
Marinade:
½ c. low-salt soy sauce
½ c. rice vinegar
1/3 c. honey
2 tsp. ground pepper
3 Tbs. minced fresh ginger
Put the flank steaks in a large plastic Ziploc.
To make the marinade: combine the marinade ingredients in a 2-cup measuring cup. Pour out and reserve ½ cup of the marinade. Pour the remaining marinade over the flank steaks and seal the bag, pressing out any air. Set aside at room temperature, or refrigerate for up to 2 hours.
Fire up the grill and cook the flank steaks over hot coals. Cook to your desired way (I prefer rare). *Remember flank steaks aren’t too thick and don’t need much time on the gril.
Transfer steak to a carving board, then slice across the grain into slices. Serve immediately.
Ideas for serving: Some marinated kabobs with olive oil and whatever herbs you have. Wash down with a nice Ridge Zinfandel. Enjoy!
# posted by Chelsea @ 2:13 PM 
