Recipe courtesy of Luca Guaitolini
Grandma Doreen's Flank Steak
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 163
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 23
- Sodium
- 605
- Total: 3 hr 30 min
- Prep: 3 hr 10 min
- Cook: 20 min
Ingredients
1 flank steak (any size)
2 tablespoons sesame oil
Red pepper flakes, to taste
4 cloves fresh garlic, finely chopped
Two 1 1/2-inch pieces fresh ginger, peeled and sliced as thinly as possible
1 cup dry red wine
1/4 cup soy sauce
2 tablespoons honey
Directions
- In a shallow non-reactive dish spread 2 garlic cloves and half the ginger slices so that all parts of the meat will come in contact with them. Rub the meat with the sesame oil and red pepper flakes and place the steak onto the garlic and ginger. Spread the remaining garlic and ginger over the meat and pour the red wine, soy sauce, and 2 tablespoons of honey into the dish. Cover with plastic warp and marinate for 2 hours or overnight. Turn the meat once during marinating.
- Heat a barbecue or grill. Cook the meat for 5 to 7 minutes on each side depending on the thickness of the meat. This may also be cooked under the broiler or, on the stove if you have a large enough skillet. The marinade can be used by bringing it to a boil in a saucepan and then straining.
- After removing it from the heat, let the flank steak sit for a few minutes, then slice thinly against the grain and serve in its own juices with cooked marinade sauce drizzled on top.