May 4, 2011

P. Jayne's Flank Steak

     Flank Steak. It is one of my favorite cuts of beef. Most people have heard of it and even prepared and cooked it. It is relatively inexpensive with BIG beefy flavor. The only hang-up is that flank steak can be tough and hard to chew. If flank steak is cooked medium-rare and sliced thin on the bias it is easy to chew, juicy and flavorful.
     Marinating steak is a great way to mainintain moisture and infuse the meat with great flavor. This recipe comes from mi madre, P. Jayne. My mother is an excellent cook and passes on the best recipes. This marinade follows her recipe trend...really simple and full of flavor. 
    I enjoy marinating dinner the night before and grilling in the summer. When the days are long, hot (I'm not complaining) and humid; it is nice to know you don't have to spend hours in the kitchen. I tend to cook seasonally. I find it healthier, more economical and most of the time, exactly what my body craves. During the heat and humidity that comes with these New England summers I enjoy fresh salsas, salads, grilling and cold drinks. Get excited for lots and lots of fresh recipes to come. I hope you enjoy this quick, tasty marinade as much as we do.
This steak was cooked Medium-Rare, however, my point-and-shoot made it look very rare.

P. Jayne's Flank Steak
1/4 cup honey
1/4 cup soy sauce
1/4 cup olive oil
1 small onion, small diced
1 teaspoon garlic, minced (about 2 medium cloves)
1 teaspon ginger, grated

Whisk together all marinade ingredients. Pour all marinade ingredients into a gallon-size ziploc bag and place flank steak in with the marinade. Seal the ziplock bag, making sure to squeeze extra air out. Place steak and marinade into the refrigerator and allow to marinate for 10-24 hours. Turning the bag occasionally.
Cook the beef on medium-high heat for approximately 10 minutes (approximate time for medium-rare) on each side. Remove from heat and allow to rest for 10 minutes. Slice steak on an angle and serve.

No comments: