Sunday Night Steak

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.

Comments

[Laurie C]

Yummy! I end up taking food pics with my phone because I'm always ready to start eating when I remember to take a picture! We're actually taking flank stank on a bed of greens for a potluck dinner tonight, but I didn't see your recipe in time to try it. I looked for a recipe I had clipped from a newspaper and made before, but couldn't find it, so hubby improvised from a couple of other recipes to make the marinade. I hope it'll be tender enough for people to eat with plastic silverware if we slice it thin enough!

[Sarah @ Sarah's Book Shelves]

YUM! I usually marinate flank steak in soy sauce, garlic, and honey...I will have to give it a try. And I love roasted cauliflower as well...esp with a caper and lemon vinaigrette.

[Beth F]

OK. So you just described a pretty much perfect meal. I adore roasted cauliflower -- truly can't get enough of it. And marinated grilled flank steak? OMG good. I'll have to break away from my usual marinade and give this Korean one a try. The maple syrup sounds good; I usually honey in mine.

[Bookchickdi]

This recipe sounds so wonderful- thanks for sharing.