Serves 4, with 1 flank steak reserved for Flank Steak, Potato, and Roasted Red Pepper Salad and for Buckwheat Soba with Slivered Flank Steak. Planning ahead, we chose an Asian-style marinade for the flank steaks. This weekend dish is a snap for any cook.
- 2 flank steaks (about 3 1/2 pounds total), trimmed of fat (put the flank steaks in a large, heavy-duty lock-top plastic bag)
- Marinade:
- 1/2 cup low-salt soy sauce
- 1/2 cup rice vinegar
- 1/3 cup honey
- 2 teaspoons ground pepper
- 3 tablespoons minced fresh ginger
To make the marinade: Combine the marinade ingredients in a 2-cup glass measure. Pour out and reserve 1/2 cup of the marinade. Pour the marinade over the flank steaks and seal the bag, pressing out any air. (This allows the marinade to fully coat the meat.) Set aside at room temperature for 1 hour, or refrigerate for up to 2 hours. Turn the bag over every 15 minutes or so, to fully distribute the marinade.
About 20 minutes before serving, preheat the broiler. Remove the flank steaks from the marinade, and place them side by side on a broiler pan. Broil the steaks 2 to 3 inches from the heating element for 6 minutes on the first side, then turn, brush with the reserved marinade, and broil 6 minutes longer, or until an instant-read thermometer registers 125 degrees. (This timing is for medium rare; add a minute to each side if you want the meat more well done.)
Set aside one flank steak to cool. Transfer the other to a carving board. Let rest for 3 minutes, then slice across the grain into 1/4-inch-thick slices. Serve immediately. Cut the reserved steak in half, wrap separately, and refrigerate for up to 5 days.
Sunday, December 15, 2002
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