This recipe is perfect for those of you who’s tastebuds are burnt out from Thanksgiving leftovers 😉 My husband did a great job grilling this to the perfect medium doneness! The flavor was really good, but it lacked spice – next time I’ll add some red chili flakes or just coarsely cracked black pepper. Thanks for reading, enjoy!
Asian Flank Steak Marinade – adapted from Just a Taste
- 1 ( 1 1/2- to 2-pound) flank steak, or skirt steak
- 1/4 cup low sodium soy sauce
- 1/4 cup balsamic vinegar
- 1/2 cup vegetable oil
- 3 Tablespoons honey
- 4 garlic cloves, minced
- 2 Tablespoons minced fresh ginger
- 3 scallions, thinly sliced
Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.
When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.