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Friday, August 21, 2015

Barbecued Asian Flank Steak

Mr. L and I don't normally eat flank steak that often.  It's a cut of meat we didn't really grow up on so we weren't really that used to it!  But lately we've been attempting to break out of our box every now and then, so I picked up a couple of pounds at the grocery store a while back and decided to grill it up.

Thanks to Allrecipes, I came across the perfect recipe!  It sounded delicious, so I couldn't wait to give it a shot.  The ingredients list seemed to be bursting with flavor, from the grated ginger root to the chili and fish sauces.  Thankfully it turned out to be a winner!

I did make a few tweaks in the ingredients as well as the cooking time since Mr. L and I both prefer a more "done" steak.  If you prefer more rare, shoot for around 5 minutes per side cooking time.  Personally, I found the 7 minute mark to be great for us.

If you're looking for a flank steak recipe though, this one would be perfect!  So be sure to give it a try soon :)

  • 1/4 cup chili sauce
  • 1/4 cup Hoisin sauce
  • 1 1/2 tbsp sesame oil
  • 1 tbsp grated ginger root
  • 2 tsp minced garlic
  • 2 pounds flank steak

In a medium-sized bowl, combine first five ingredients.  Reserve about 1/4 of the mixture to brush on the meat while grilling.

Score the flank steak in a diamond pattern and place either in a shallow baking dish or one or two gallon-sized Ziploc bags.  Pour the rest of the marinade over the steak, making sure it is fully covered.  Cover and marinate in the refrigerator for at least three hours.

Preheat grill to high heat, then brush on a light layer of oil.  Grill the steaks for about 6-7 minutes per side, depending on desired doneness.  Be sure to brush the reserved marinade on the steaks frequently.

Let the meat rest for about 5-10 minutes, then slice, serve, and enjoy!


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