Flank steak in soy marinade
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 377, total fat 21 G., saturated fats 6 G., proteins 38 G., carbohydrates 7 G., fiber 0 G., cholesterol 116 mg, sodium 1386 mg, sugar 3 G.
Calories 377, total fat 21 G., saturated fats 6 G., proteins 38 G., carbohydrates 7 G., fiber 0 G., cholesterol 116 mg, sodium 1386 mg, sugar 3 G.
A marinade of soy sauce and balsamic vinegar with garlic is one of the best options for beef. Marinate even the most inexpensive cut of meat in it, and after grilling, it will literally melt in your mouth, just like a premium steak. If you're in a hurry, let the meat sit in the marinade for at least an hour, but it's best to let it marinate for a few hours in the refrigerator.
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:
- 1 flank steak weighing approximately 700 g.
- 1/3 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tbsp balsamic vinegar
- 2 tablespoons of vegetable oil
- 4 cloves garlic, crushed
- 1 teaspoon of sugar
We recommend
Recipes with similar ingredients: beef, soy sauce, Worcestershire sauce, balsamic vinegar
Cooking the dish according to the recipe:
- Pierce the steak all over with the tines of a fork; cut in half across the grain to make two steaks (one may be slightly thicker than the other). In a non-reactive bowl or large zip-lock bag, combine the soy sauce, Worcestershire sauce, vinegar, vegetable oil, garlic, sugar, and black pepper to taste.
- Add the steak and turn to coat with the marinade. Cover or seal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position a rack in the upper third of the oven and preheat the oven to broil. Remove the steaks from the marinade and pat dry. Grill the steaks for 5-8 minutes per side until medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Slice the steak diagonally across the grain into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
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