Teriyaki Flank Steak


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Last Friday early in the day, I decided to make flank steak for dinner. This is a huge accomplishment for me because once the dinner idea is taken care of; I can relax and get on with my day. To carry out my dinner plans I went to our local Supermarket at 5pm to their reliable, or what I thought was reliable, meat department. I started to get concerned after looking at their meat selections three times and not seeing any flank steak. I decided to ask the butcher.
      “Excuse me,” I said politely, “Do you have any flank steak?”
The nice fellow with multiple silver studs in various locations on his face replied, “No, we are sold out, but we will have some tomorrow.”
     What was he thinking? I want my flank steak right now, not tomorrow. If he doesn’t walk over to his big, white, walk-in refrigerator and find me some flank steak then I will have to re-think my dinner plans all over again! Who has a dinner back-up plan at 5pm on a Friday night? What else does he have to do?   As I stood in line at the cashier with my lowly hamburger meat and hamburger buns I watched the silver studded butcher heading out the door in his stylish coat, smiling, obviously not thinking about my flank steak.

Teriyaki Flank Steak

Serves 4
1 ½ pounds flank steak
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¾ cup soy sauce
2 tablespoons sherry or rice wine vinegar
¼ cup brown sugar
1 tablespoon oil

     In a small bowl whisk together all ingredients except steak. Pour into a zip lock bag with steak and let marinate in refrigerator 1 hour or longer. Remove steak from marinade (discard marinade). Grill until cooked to your liking. Let rest 5 minutes, cut thinly against grain and serve.


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