Flank Steak is my favorite cut of beef. I was introduced to Flank Steak many years ago and have since used many different marinades with it and truly enjoy grilling it without a marinade too. Flank Steak is a bit pricey but you get what you pay for.
Soy marinade is probably my favorite and you can see below that I have had this marinade recipe for many years, since the ‘80’s or ‘90’s and it has been used many times as you can see the kitchen wear on the paper.
Last summer I had a chance to go through some of my husbands grandmother’s recipe boxes and loved looking back at the “out of date” recipes kept in such an “out of date” way. I guess my grandkids can look at a few of my “out of date” ways someday too.
It is a basic marinade and although I can’t remember where I got the recipe I have seen many variations of it over the years in many cookbooks and online.
But recently, I used one I noted on the back of my well used recipe card that I noted many years ago, too.
Just in case, you can’t read my writing, the recipe for this soy-based marinade is:
½ C soy sauce
½ C cooking sherry
3 T honey
2 T sesame oil
2 T fresh ginger, grated
3 – 5 fresh garlic cloves, minced
½ t red pepper flakes
It is easiest to slice meat when it is partially frozen. If the meat is thawed, simply place in the freezer for 20 – 30 minutes and it will slice much easier.
I sliced the slightly frozen flank steak thinly, against the grain. Then mixed the marinade ingredients and poured over the sliced meat in a container perfect for marinades. The bottom of my Tupperware container has a raised bottom so the meat is allowed to soak in the marinade. You can use a sealable plastic bag also.
This meat can marinade overnight or a few hours, whichever works with your schedule.
Place the meat on a hot grill, after about 5 – 10 mins it will be ready to turn. Cook until your desired doneness.
I served this with baked potato’s cooked in the crockpot for ease. Simple & delicious!