Marinated Flank Steak

Courtesy of The Pioneer Woman

½ cup soy sauce
½ cup cooking sherry
3 tbsp honey
2 tbsp sesame oil
2 tbsp (heaping) ginger, minced
3 cloves (to 5 cloves) garlic, minced
½ tsp crushed red pepper flakes
1 flank steak

Combine all ingredients in a glass or ceramic dish.

Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.

Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.

When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1½ minutes.

Now flip it to the other side. Cook using the same method on the other side, cooking for 1½ minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.

When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.