Flank steak in ginger marinade
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Flank steak is a tough, yet inexpensive and delicious cut of beef that, when cooked properly, turns out amazing. Marinate the meat for at least half an hour beforehand, or refrigerate it for up to 24 hours. A marinade of sesame oil, garlic, ginger, lime juice, and honey not only tenderizes the beef but also imbues it with a superb flavor, with sweet, tart, and savory notes typical of Asian cuisine. Grill the steak to your desired doneness (preferably no more than medium) and serve thinly sliced crosswise.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg flank steak, trim fat and tendons
- 12 cm ginger root, thinly sliced
- 1/4 tbsp. sesame oil
- 8 medium cloves garlic, crushed
- 2 tsp freshly squeezed lime juice
- 1 tbsp. honey
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
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Cooking the dish according to the recipe:
- In a non-reactive bowl or large zip-lock plastic bag, combine all ingredients except the steak. Add the steak and turn to coat thoroughly. Cover the bowl or seal the bag and let marinate at room temperature for 30 minutes. If making ahead, cover and refrigerate. You can marinate in the refrigerator for up to 24 hours.
- Once the steak has marinated, remove it from the refrigerator and let it come to room temperature, leaving it on the counter for at least 15 minutes. Heat a lightly oiled grill pan over medium heat. When the pan is hot, remove the steak from the marinade, shake off any excess, add it to the pan, and cook for about 6-8 minutes per side for medium-rare.
- Transfer to a cutting board, season with salt and freshly ground black pepper, and let rest for 10-15 minutes. Slice the steak thinly across the grain and serve.
Categories:
recipe / Pan / Dinner / Main courses / Meat / / Asian cuisine / Aida Mollenkamp
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