Marinated, Skillet-Seared Flank Steaks

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!