Saturday, August 20, 2016

Saturday Recipe

We've been eating a lot of flank steak recently. It is delicious if marinated but it must be cut on the bias across the grain. I mentioned we tried buying some with a store marinade but didn't think much of it. I thought you might be interested in what I do. This isn't a recipe with measurements I'm afraid, I just do what quantities I think I need. There are, of course lots of recipes online, but this is the way I do it and we enjoy this recipe.

Marinated Flank Steak

In a large plastic bag I pour some olive oil and a good quantity of soy sauce. I then add a couple of
cloves of crushed garlic, some slices of fresh ginger, a lot of dried oregano, salt and pepper. I also add several shakes of Tabasco. Make sure there is enough oil and soy sauce to coat the meat. I then stab the meat a few times and plonk it into the plastic bag which I seal. I shake it all up well and put it into the fridge. This is done first thing in the morning and during the day I periodically turn the bag over shaking up the meat in the marinade.

By supper time, I remove the meat from the marinade and pat it fairly dry. For those of you who have them, no doubt barbecues would work really well, but I just cook mine in a dry iron skillet giving it about 3 minutes a side. We do like our meat rare though. A flank steak isn't very thick anyway so don't overcook it. Cutting it on the bias is important though, it makes it more edible.

Have a great weekend.


  1. Homemade trumps ready-made (for me), any ding dong day of the week. Looks good.