Wednesday, August 24, 2011

Teriyaki Flank Steak

My husband prefers filet mignon but at $31 per pound, I refused to buy it. I love filet mignon, don't get me wrong, but the reason I am cooking is to save money by not going out to eat. Since I opted against getting the filet, I found a wonderful piece of flank stank. Ask the butcher to tenderize it one time. This will allow the meat to absorb the marinade better and keep it moist. My husband really enjoyed his flank steak so this will definitely be something we eat again!
Marinade:  Yield: a little less than 1 cup
1/4 cup light soy sauce
2 Tbsp. brown sugar
2 Tbsp. worcestershire sauce
1 Tbsp. vinegar (red wine vinegar is ok)
3/4 tsp. ground ginger
1/8 tsp. garlic powder or 1-2 tsp. fresh minced garlic
3 Tbsp. Ketchup (optional)
1 1b - 1 1/2 lbs. flank steak
Combine above ingredients.  Mix powdered seasonings with a little of any above liquid first, or it will ball up.  Taste it.  Marinate meat overnight.  A ziplock bag is fine but put it in a dish just in case of a hole.
Broil or grill meat. We grilled the flank steak for 4.5 minutes on each side.
Slice meat thin against the grain at a slant.
NOTE-The ketchup will give your flank steak more of a bbq flavor.

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