Tuesday, December 11, 2012

Terriyaki Flank Steak

Steak. That's all I've been craving lately. Juicy, tasty steak. And so, I've been over-the-moon every couple weeks when we make this flank steak with terriyaki marinade.

Flank steak is a tougher meat. It's recommended that you marinade it before cooking...24 hours is ideal, but 3-6 hours works for this recipe. Another tip with flank steak is do not overcook it. Like, don't cook it to well done. Medium is the preferred doneness, otherwise, it gets too tough and loses it's juiciness. I have made this mistake and served my husband leather for dinner - not pleasant! So keep an eye on your steak as you cook. You can always put it back on the grill or in the pan if it's not done enough.
This marinade is so easy. You can whip it together in 15 minutes a few hours before dinner and you'll have one of the tastiest steaks awaiting you that night.
Terriyaki Flank Steak (Allrecipes)
1 Flank Steak around 1.5 lbs
1/2 cup vegetable or canola oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worchestchire sauce
1 tablespoon seedy Dijon mustard
2 cloves garlic, minced
1/2 teaspoon pepper
1. Combine all marinade ingredients in a bowl, and whisk together briskly. 
2. Put flank steak in a sealed, gallon plastic bag, pour in marinade, and let rest in refrigerator for 3-6 hours, or up to 24 hours before cooking. I always flip the bag over on the other side halfway through the marinading process to allow the entire steak the opportunity to soak up as much as possible.
3. Grill, or pan sear steak on a hot grill/pan; about 5-7 minutes on each side depending on thickness. Cook to medium or medium-well.
4. Allow steak to rest on a plate loosely covered in foil for at least 5 minutes (if you cut steak immediately, all the juices will end up on the plate, instead of inside the meat, so let it rest!). Slice meat into thin strips and serve.

No comments: