I made this awhile ago for a birthday dinner for a friend and it was so good I wanted to share it.
Flat Iron and Flank steak have so much flavor and are SO MUCH more affordable than cuts like rib eye or filet. They can also be really tender if you cut them right. Slice it thinly, on an angle, against the grain and it will be perfectly tender. The salty/sweet marinade helps the meat form a crust really quickly, which is important since it only needs to cook for 4-5 minutes a side (for medium-rare). Don’t forget to let the meat rest before slicing.
Ingredients
1 flat iron or flank steak (1 1/2 - 2 lbs)
1/2 cup soy sauce
1/4 cup grape seed or vegetable oil (plus more for brushing)
1/4 cup mirin
2 tablespoons honey or brown sugar
4 large garlic cloves, grated
3-4 scallions, sliced thin
1 tablespoon sesame oil
1 teaspoon sriracha or other chili garlic paste (more if you like it spicy)
Method
Mix all the ingredients except the steak together and pour in to a ziplock bag. Add the steak, seal the bag and marinate for about an hour (at room temperature) though overnight (in the refrigerator) is best. If refrigerated, take steak out at least 30 minutes before grilling.
Preheat a grill or grill pan over high heat. Remove the meat from the marinade and dry steak with a paper towel. Discard the marinade. Brush steak lightly with a little oil to prevent sticking. Grill the steak to desired doneness, about 4-5 minutes per side for medium-rare (125 degrees F). Transfer meat to carving board, let rest for at least 10 minutes and slice thinly against grain.
Submitted September 02, 2015 at 09:44PM by NerdsWithKnives http://ift.tt/1IJMX8w recipes
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