Flank steaks marinated and pan-seared are a carnivore’s dream come true.
Ordinarily, most people would cook just one flank steak this way. But with my menfolk, I make 2 for dinner.
In a bowl, grate a tablespoon and a half of fresh Ginger.
Then grate 6 cloves of garlic.
You’ll need half cup of Red Wine, like a Pinot Noir.
and a half a cup of Soy Sauce.
Then measure out some Honey…
and a tablespoon of Sesame Oil.
Finally, 3/4 of a teaspoon of Red Pepper Flakes.
Combine these all in a bowl, and stir until the honey dissolves.
I don’t have a gas stove, so I sear these in my Grandfather’s cast iron skillet. If I had a gas stove, I would use my griddle. But since I can’t use my griddle, I’m going to cut the flank steaks in half, to make them fit in the skillet easier later. If you have a gas stove and a griddle, you can leave them whole. You decide.
Place your steaks into a gallon sized zip-lock bag. Pour the marinade over the steaks, and close the bag – removing as much air as you can.
Lay your steaks in the fridge (in a pan, just in case the bag leaks) and let them marinate for 6-8 hours.
A couple of times through the day, turn the bag over, so that the steaks are well-bathed in the liquid.
When it is time to cook dinner, heat up a cast iron skillet (or griddle) to fairly hot.
Lay the steak in the hot skillet, (un-oiled) and don’t touch. Let it sit for about 3-6 minutes (depending on how done you want your steak) then turn it over and repeat.
As you cook the steak portions, place the cooked ones on a pan and let them rest.
Oh my goodness.
After your steaks have rested a few minutes, place them on a cutting board and begin cutting into strips across the grain of the meat.
Enjoy!
- 2 Flank Steaks (or 1 if you don’t need that much.)
- 1½ Tb grated fresh Ginger
- 6 cloves Garlic, grated
- ½ c Red Wine, like a Pinot Noir
- ½ c Soy Sauce
- ¼ c Honey
- 1 Tb Sesame Oil
- ¾ tsp Red Pepper Flakes
- In a bowl, combine all of the ingredients except the steaks. Whisk them together until the honey is dissolved.
- Cut the steaks in half if you are using a cast iron skillet. If you will be using a griddle, you can leave them whole if you wish.
- Place your steaks in a gallon sized zip-lock bag.
- Pour the marinade over the steaks, and close the bag – removing as much air as you can.
- Lay your steaks in the fridge (in a pan, just in case the bag leaks) and let them marinate for 6-8 hours.
- A couple of times through the day, turn the bag over, so that the steaks are well bathed in the liquid.
- When it is time to cook dinner, heat up a cast iron skillet (or griddle) to fairly hot.
- Lay the steak in the hot skillet, and don’t touch. Let it sit for about 3-6 minutes (depending on how done you want your steak) then turn it over and repeat.
- As you cook the steak portions, place the cooked ones on a pan and let them rest.
- After your steaks have rested a few minutes, place them on a cutting board and begin cutting into strips across the grain of the meat.
- Enjoy!
Cream Cheese Coffee Cake
Would this taste the same if you grilled it, do you think?
That is absolutely an option, and one I have done. Perfect for summer :)
I want to eat at your house! Jk. That looks perfect.