Number Of Ingredients 11 Steps:
Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors. Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it’s all covered. Place in the fridge for at least an hour and up to 24 hours. If you live in the not so warm parts…like me… you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats. Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak. Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes. For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke. Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes. Slice into it on a bias, against the grain, as we previously discussed. Sprinkle with scallions and grab some chop sticks! Dinner is served.
Time 25m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.
Time 1h15m Number Of Ingredients 14 Steps:
In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper. In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside. Add flank steak to a baking dish or large resealable plastic bag. Pour the marinade over the steak, cover and refrigerate for 30 minutes. Flip steak over, cover, and marinate 30 minutes in the refrigerator. Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface. Preheat grill over high heat. The chamber temperature should be between 400 to 450ºF. Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil. Once the grill reaches the recommended temperature, place the steak on the grill and close the lid. Cook the steak until charred marks appear, 4 minutes. Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature. Transfer steak to a cutting board and tent with foil for 10 minutes before slicing. Slice the grilled flank steak against the grain. Pour reserved marinade over the steak or serve on the side with lime wedges.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
Time 2h30m Yield 4 servings Number Of Ingredients 7 Steps:
Score steak on both sides with shallow cross-cuts; place in shallow dish. Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate. Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.
Time 25m Yield 4-5 serving(s) Number Of Ingredients 9 Steps:
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.
Yield Serves 4 Number Of Ingredients 6 Steps:
Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.
Time 2h30m Yield 4 Number Of Ingredients 7 Steps:
Score steak on both sides; place in shallow glass dish or large resealable plastic bag. Mix remaining ingredients. Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade. Preheat grill to medium-high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices.
Time 13m Yield 1 flank steak, 6-8 serving(s) Number Of Ingredients 7 Steps:
Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine. Add steak to bag, remove all of the air, and seal. Marinate for up to 24 hours, turning bag occasionally. Remove meat from marinade, and grill or broil to desired degree of doneness. Thinly slice steak against the grain and serve. To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using. You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
