Darn, just realized I forgot to take a photo of last night's dinner. Well, just imagine thin slices of perfectly grilled flank steak, accompanied by roasted cauliflower. I got one head each of white and orange, cut them into florets, and tossed them with olive oil, salt, and pepper. Then roasted at 400° for a half hour or so, until brown and caramelized around the edges—they're as sweet as candy, I promise!
Here's the flank steak recipe, which doesn't require a long marination time. Note that my flank steak was closer to 1.75 pounds and was just barely enough for the 5 of us! Next time I will get 2 pounds, but I don't think the marinade ingredients need to be increased, as there was plenty for the meat to swim around in.
Korean-Style Marinated Flank Steak
1 cup reduced-sodium soy sauce
1/4 cup turbinado sugar
3 tablespoons toasted sesame oil
2 tablespoons pure maple syrup
2 tablespoons sherry vinegar
1 teaspoon minced ginger
4 garlic cloves, minced
3 scallions, thinly sliced
1 (1.5-pound) flank steak
Combine the marinade ingredients in a shallow dish. Add the steak and turn to coat. Let marinate for 30 minutes (I did this at room temperature), turning once or twice.
Heat your grill to medium-high.
Remove the steak from the marinade and pat it dry. Drizzle both sides with a bit of olive oil and season with kosher salt and black pepper. Grill the steak for 2 to 3 minutes per side, until it feels firm to the touch. If you're using a gas grill (as I was), turn off the grill; if you're using a charcoal grill, move the steak to the cooler part of the grill. Continue to cook for another 3 minutes per side for medium-rare. (The exact timing depends on how thick your steak is; this was just about perfect for mine.)
Set aside to rest for 5 minutes, then slice thinly against the grain.