Thanks to my father, I’m a little bit of a steak snob. I have to be honest, I rarely eat flank steak, because I just find it to be a little tough and I prefer the more tender and lean cuts. That said, you really can infuse a lot of flavor into flank steak with a marinade, and make it much more tender by doing so. A good marinade should be made up of an acid (in this case, the tamari or soy sauce) and an oil; the acid tenderizes and the oil lubricates it for cooking.
The best thing about flank steak, or other similar cuts, is that they are far less expensive than a sirloin or filet. This fact alone would make it a great cut or a large group of people, but, in my opinion, it is the ease with which you are able to cook it that really takes the cake. The thinness of flank steak makes it cook much faster than a thicker cut, which means you can do all the prep work in advance and then pop it in the oven or on the grill just as your friends arrive.
I will say, I make this in my apartment under the broiler, but obviously if you have a grill, that is definitely the way to cook this. Unfortunately, my new apartment is just too smoke-sensitive!
Asian Ginger Flank Steak
- 2 pounds flank steak
- 1/2 cup tamari (or soy sauce)
- 2/3 cup honey (raw, if possible)
- 4-6 cloves garlic, minced
- 1/3 cup peeled and grated fresh ginger
- 1/4 cup avocado oil
- Place the flank steak in a baking dish or refrigerator-safe dish large enough to marinate the flank steak overnight.
- In a small bowl, combine the soy sauce, honey, garlic, ginger, and olive oil.
- Pour over the flank steak, covering all sides in the marinade.
- Cover the dish and store in the fridge overnight to marinate.
- Preheat the high broiler on your oven.
- Pat both sides of the steak dry with paper towels and place on a broiler pan. (You don't want the steak to steam, so the less liquid the better)
- Cook the steak (turning once) about 4-5 minutes per side, until medium rare (use a thermometer if needed.)
- Remove to rest for 10 minutes before serving.