This was an easy and tasty modified Cooking Light recipe – modified because I marinated it for 8 hours, rather than putting sauce on it and cooking it. Being a flank steak, I was skeptical of how tough it would be if it had no marinade at all. This came out well, especially because Shawn grilled it – thank goodness we’re getting back to grilling weather! 🙂 We had this with spiral zucchini, carrots, and radishes as a “noodle” side, tossed with some soy sauce and black vinegar.
• 1 ( 1 1/2- to 2-pound) flank steak
• 1/4 cup low sodium soy sauce
• 1/4 cup black vinegar
• 1 teaspoon sesame oil
• 1 Tablespoons honey
• 4 garlic cloves, minced
• 2 Tablespoons minced fresh ginger
• dash of Sriracha
• 3 scallions, thinly sliced
• 2 tablespoons hoisin
Whisk ingredients together through scallions, and add to flank steak in a ziplock bag. Marinade at least 8 hours, preferably overnight.
Remove from bag and discard marinade. Brush steak with hoisin sauce on at least one side. Grill (or use a grill pan) abut 15-20 minutes for medium rare if a large steak, or until done to taste. Let rest about 5 minutes, then slice into thin strips.