R’s flank steak.

You might not know it because I’m the one who tends to do most of the cooking now, but R definitely knows his way around a kitchen and is a pretty darn good cook.  In fact, when we first started dating he cooked for me probably more than I cooked for him.  He cooked me steak, pasta, and even lamb.

That saying about a way to a man’s heart?  It’s true for women too.

Marinated flank steak with rice pilaf and brussels sprouts.

One of my favorite dishes he makes is flank steak that sits overnight in a delicious marinade of soy sauce, ginger, garlic, and honey.  He made this for me early on in our relationship when we took a spur of the moment trip to a cute little teepee-shaped cabin in Virginia in the dead of winter.  He stood outside in the cold and snow and grilled this a perfect medium rare for me.  Needless to say, I was smitten.

He also makes some mean brussels sprouts.  He just sautes them in a hot pan with olive oil, a dash of balsamic vinegar, coarse salt, and pepper.  You can also toss in some garlic or red pepper flakes.  Just don’t overcook them and they’ll turn out delicious.  It’s so easy and simple (but always tastes better when he makes it).

R’s Flank Steak Marinade

  1. Get about 1.5 lb flank steak and slice it on a diagonal
  2. Marinate in a Ziploc or Tupperware for 3-4 hours or overnight
    1. You can make a whole 1.5 lb then freeze half in the marinade for later.
  3. Marinade:
    1. 1/4 C soy sauce
    2. 2T vinegar
    3. 1.5 tsp ground ginger
    4. 3T honey
    5. 1.5 tsp garlic powder
    6. 3/4 C salad or vegetable oil
  4. Barbecue over glowing charcoal 5 min on each side or until done
    1. Or grill on a Foreman grill or a grill pan.  We used a grill pan.   
The soy sauce/ginger/honey/garlic combo reminds me of Korean bulgogi, but not as sweet.  It’s delicious and made me wonder why I never thought of flank steak as a grilling meat before.  I always just associated it with Yook Gae Jang, which is a spicy Korean soup with shredded beef.

Well, this last attempt helped me figure out why I never thought to grill it.

We bought flank steak from the Korean supermarket because it was way cheaper than Von’s/Safeway.  R marinated and grilled it the same as he always does.  But, the meat came out super tough and chewy.  Although both markets say “flank steak”, I’m thinking the cut of meat is different and the Korean version is more suitable for slow-cooking/stewing.

Anyway, just get flank steak at your regular grocery store and try out this marinade.  And, try the sprouts, too.  It (normally) makes for one delicious meal.

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One thought on “R’s flank steak.

  1. Jenny N says:

    Evernoted this recipe! =)

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