Flank Steak was meant for marinades. A rather tough but incredibly flavorful meat – it benefits greatly from some time in a marinade. I usually prepare my marinade the night before and let the steak soak it up overnight, however, it will still benefit if it only marinates for 20 minutes. This recipe will follow the latter.
The secret to enjoying a great and tender piece of flank steak is to cut it thinly and cut against the grain. Cutting the meat with the grain will result in a stringy, very tough piece of meat. Also, flank steaks cooks in a matter of minutes so start off with about 4-5 minutes per side until you find the perfect timing/level of doneness for your taste. You can cook it on the grill or inside using your oven’s broiler.
This recipe has a little bit of everything: Asian flavors from the (reduced-sodium) soy sauce, sesame oil, and hot chili sauce and sweetness from pure maple syrup.
- 1 (1#) flank steak, trimmed
- 1/4 cup reduced-sodium soy sauce
- 3 Tbsp. pure Maple syrup
- 2 Tbsp. dry sherry
- 2 tsp. sesame oil
- 1 tsp. Asian hot chile sauce (also known as Sriracha)
- 1/8 tsp. freshly grown black pepper.
- cooking spray if cooked indoors.
- Preheat broiler.
- Pierce steak gently on both sides. Combine all ingredients through the black pepper. Put the marinade in a ziplock bag (I actually just mix the marinade in one) or in a shallow dish and then add the steak. Turn to coat and marinate at room temperature for 20 minutes, turning occasionally. (If marinating overnight the steak must be marinated in the refrigerator. Take it 1/2 hour before broiling or grilling to bring to room temperature).
- After 20 minutes, remove the steak from the marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
- Brush steak with half of glaze; broil 4-5 minutes. Turn steak over and brush with remaining glaze; broil 4-5 minutes or until desired degree of doneness. Place steak on a cutting board and let rest 5 minutes (so the juices distribute throughout the steak). Cut the steak diagonally across the grain into thin slices. Serve