We rarely eat steak, but this past week, we were both craving some red meat. Coincidentally, Safeway was having a sale on flank steak, so we were able to buy a pack and cook it up that very same week.
I did have to make some changes and adapt the original recipe to suit our palate. Mainly because Hubs likes his steak well-well-done. He freaks at the sight of pink meat and will not eat it. He can’t explain it except to say he grew up eating mostly tofu and if there was red meat, it was always well done.
So after searing the steak on both sides, I added the remainder of the soy sauce mixture to the pan, along with 1/3 cup of water. I covered the pan, reduced the heat to low, and let steak and soy sauce mixture simmer for an additional 20 minutes.
The result? Nice, juicy, well-done steak. Paired with roasted asparagus with balsamic brown butter and wild rice, this oriental flank steak hit the spot. It was deliciously flavorful, tender and juicy, and even made for great leftovers the next day. Yum!
Oriental Flank Steak, adapted from The Best of Cooking Light
1/3 c. low-sodium soy sauce
1/8 c. white wine vinegar
1/8 c. water
1 T. sugar
1/2 t. black pepper
1/8 t. ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak
1 T. vegetable oil
Combine the first 7 ingredients together in a bowl, mix well. Reserve 1/3 cup of the soy sauce mixture and set aside.
Place the flank steak in a gallon-sized zip-top plastic bag, along with the remaining soy sauce mixture. Let out any air trapped inside the plastic bag and seal. Marinate in the refrigerator for 2 hours, turning the bag occasionally.
Heat vegetable oil in large skillet over medium-high heat. Once the oil is hot, place the flank steak into the skillet and sear on each side for 3-4 minutes, or until desired level of doneness. With the remaining soy sauce mixture, freely baste steak as needed. Once done, transfer steak to a plate and cover loosely with aluminum foil to allow juices to be reabsorbed into the steak before slicing.