We buy large servings of flank steak at Sam’s Club, and when we get home, cut them into smaller portions. I’ll use some for curry or stir fry, some for new recipes, but I’ll always marinate some in our favorite marinade. I’ve made it up by trial and error of what I’ve had in my cupboard and what sounded good together. I freeze it in the marinade, then we can just thaw overnight and grill on our hibachi or George Foreman grill.
Dianasaur’s Flank Steak Marinade
1/4 cup honey
1/2 cup soy sauce
1 TBS lemon juice
1 tsp minced garlic (about 2 cloves)
1 tsp ginger powder
3 TBS Olive Oil
2 person serving of flank steak (I don’t know the weight since we eyeball it and cut it up)
Put the steak in a quart size ziploc bag. Add all the ingredients to the bag, seal and mush well to mix. Either marinate overnight, or freeze and thaw when you’re ready to cook it.
Some tips on flank steak:
After you cook it, wait a few minutes to slice it so the juices can absorb.
Cut against the grain. I didn’t know what this meant for the longest time. Basically if you look at the top of the steak you’ll see the lines or threads of steak going in one direction. You want to slice perpindicular to those lines. If that still doesn’t make sense, do a google video search. That should make it clear if you’re a visual learner.