Flank steak is one of my youngest’s favorite entrees. When he was a toddler and would request “steak” for dinner, I didn’t have to pick up pricey filet mignon…flank steak was his steak of choice. Now he has no qualms about ordering rib eyes, filets or New York strips when we’re dining out…ouch on the pocketbook!
I have a binder for beef recipes that includes at least 10 flank steak marinades, and I just happened to have all these ingredients on hand. It made for a quick, delicious meal…although the charcoal grill (never the griller…haha) cooked the beef beyond his preferred almost mooing rare stage to a nicer pink medium rare…my preference.
Ginger Flank Steak…adapted from Bon Appetit
1/2 cup soy
1/2 cup Mirin
1/4 cup brown sugar
3 tablespoons peeled minced ginger
1 tablespoon balsamic vinegar
4 cloves garlic, crushed
1-2 flank steaks
Combine the first six ingredients in a gallon ziplock back and mix well. Add flank steaks and allow to marinate at least 2 hours and up to one day.
Grill to desired doneness. Let rest 10 minutes under foil. Cut across the grain to serve.