Flank steak is an amazing cut for grilling - as long as it is sliced very, very thin. Rubs and marinades help to tenderize the meat and can change the taste profile entirely. One of our favorites is this recipe that I inherited from my mother but have changed over the years. Don't know if she would recognize some of the ingredients, but certainly would recognize the outcome.
Serves a crowd.
BT's Teriyaki Flank Steak
Ingredients:
2 flank steaks - approximately 5 pounds (2 kilos)
3/4 cup (180 ml) soya sauce
3 cloves crushed garlic
1/2 cup (112 gram) brown sugar
1 tablespoon vinagre de jerez
1 tablespoon mirin
2 tablespoons yuzu juice
1 full tablespoon freshly grated ginger
1/4 teaspoon Japanese red chili
1/2 cup (120 ml) orange juice
1/2 teaspoon kosher salt
Directions:
Marinade:
Place all ingredients except the meat in a saucepan
Bring the marinade to a boil and cook for 1 minute
Remove from flame and let cool
Meat:
Score the meat on both sides in a criss cross pattern
Place each piece of meat in plastic bag and add half of the marinade
Seal well and lay meat flat in a plate and refrigerate for 12 hours
Remove meat from bags and pour marinade into saucepan
Bring liquid to boil and cook for two minutes
Grill on medium heat - 6-8 minutes each side
Slide meat on the diagonal into very thin pieces
Serve with marinade sauce on the side
Enjoy! !בתיאבון
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