Here is a really flavorful recipe for flank steak that takes, literally, only minutes to cook. You’ll want to marinate the meat before cooking for at least 4 hours; I prefer to allow my flank steak to marinate overnight. I suggest serving the beef with rice and grilled green onions.
- 1/4 cup soy sauce
- 2 Tbsp sugar
- 2 Tbsp dry white wine
- 2 large garlic cloves, peeled and finely minced
- 1 Tbsp toasted sesame oil
- 2 tsp. crushed red pepper flakes
- One 2 to 2 1/2-pound beef flank steak, cut across the grain into 1/4-inch-thick slices
- In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight, tossing the steak slices occasionally in the marinade to coat all the pieces evenly.
- Light a grill to heat over high heat.
- Working in batches, grill the steak slices over high heat until they are browned and medium-rare, about 30 seconds per side.
- Transfer the flank steak slices to a serving platter and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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