When my husband Drew and I were first married, we attended a barbecue at a friend’s house. This was many years ago, so I don’t even know who else was there with us, but I do recall what we ate. Normally, I’m not a huge red meat eater, but I distinctly remember the impact the grilled steak had on me. It was juicy, tender and full of delicious flavor…
Since I’m not a huge lover of ginger…gasp…this recipe is ideal for me. It uses brown sugar to sweeten the marinade and lime as a tenderizer. Not a sliver of ginger to be found! (Don’t worry…I’m slowly coming round to the taste of that knobby, Asian root.)
I can make this flank steak marinade in my sleep now. The best part is that it requires NO pans or dishes. I simply dump all the ingredients into a large ziploc bag, give it a shake to blend and then add the flank. Give the meat 24 hours in the fridge to marinate for ideal flavor; just make sure to flip the bag over several times throughout the day, so every ounce of meat is tender and flavorful.
- 3/4 cup soy sauce
- 1/3 cup beef broth or water
- 2 Tbsp. extra-virgin olive oil
- 1 bunch scallions, chopped
- 2 cloves garlic
- 1/3 cup brown sugar
- Juice of one lime
- Salt and pepper to taste
- 1 1-1/2 to 2-lb. flank steak
- Add all ingredients except steak to large ziploc bag. Seal carefully.
- Shake and squeeze to blend together.
- Add steak to bag and seal again.
- Lay flat in refrigerator and marinate 6-24 hours. Turn over several times.
- Take out of fridge 1/2 to one hour before grilling to bring to room temperature.
- Heat grill on high; then lower heat to medium.
- Grill steaks over medium 8-9 minutes per side for medium to medium rare.
- Remove steak from grill and let rest five minutes.
- Slice steak AGAINST the grain in approximately half-inch strips.
Letting the steak rest before slicing allows the meat to absorb more liquid and become even juicier.