Cooking

Easy Flank Steak

Flank steak and jasmine rice: plain and simple, this is the child's ideal meal.

This is a ridiculously easy overnight marinade that tenderizes and flavors the flank steak. It’s perfect for weeknights because it grills or broils quickly. Scale to whatever proportions you need, but always keep the 2:1 juice-to-soy sauce ratio.

Ingredients

  • Flank steak, 1.5-2 lbs
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 5 cloves of smashed garlic
  • 1/2 inch of ginger, sliced
  • Splash of canola oil
  • 2 Tbsp brown sugar

Instructions

Mix all ingredients except brown sugar together in a zip top baggie. Refrigerate overnight.

Remove steak from marinade and grill or broil over high heat, about 4 minutes per side. Rest for 10 minutes before cutting.

Pour marinade into a saucepan and add brown sugar. Bring to a boil then reduce to a simmer until thickened. Drizzle sauce over steak for added flavor and snazzy presentation.

Panini and salad made with the leftover flank steak.

The leftovers are fantastic in sandwiches (shown here in panini format) or tossed with mixed greens, cabbage, carrots and mandarin oranges for a quick salad.

Results: It’s meat, therefore it earns a big thumbs up from my Tiny Kitchen Assistant.

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