I love marinated flank steak especially this way. It is a relatively lean cut of meat with no waste as long as the meat is well trimmed to start with, delicious , and quick cooking. It is also an efficient use of ingredients... the marinade becomes a nice splash of sauce. This recipe works well for 1-3 Flanks. Each steak ranges in weight from 12-14 ounces to the larger ones that can be between 1-1/14 Lb. to 1 Lb. 6 oz.
When using tamari ( a strong brewed soy sauce, found in most health food sections) the marinade is strong enough to deal with the discrepancy of steak sizes.
1 fresh jalapeno pepper, seeds removed and rough chopped
5 cloves of garlic peeled
1/3 cup honey
1/2 cup tamari or soy sauce
4 Tbs. toasted sesame oil
1 lime juiced
1-3 approximately 1 1/4 Lb. flank steaks well trimmed.
In a food processor blend together all of the ingredients (except the steak), as smooth as possible. Pour the marinade into a large resealable bag, add the steak(s). Move the meat around so that it is coated with the marinade. Place the sealed bag with the meat into a large pan in the refrigerator overnight.
When ready to grill. Place the grill on high or make a fire with coals. When the coals are burned through and a bright orange flame color, remove the meat from the marinade. Place the meat on the hot grill and cook for 4-6 minutes on each side to desired doness. Pour the marinade into a small sauce pan and bring to a boil. Strain and keep warm. Cook the meat to 125-130 degrees on an instant read thermometer for medium rare. Let the meat rest for 15 minutes on a cutting board. Slice the meat thinly against the grain. Serve immediately and splash with a bit of the sauce.
Recipes, photos and writing by Karen Pickus 2011
Courtesy Karen Pickus 2011