Wednesday, March 21, 2012

Marinated Flank Steak to Die For

Many many years ago, my brother lived in Hawaii. He went to a friends house and they served this flank steak. This was back in the early 70's. I have been making this ever since. I have made 8 of these at a party and not a piece was left. I grill them and slice them thin and lay them on platters and people eat them with toothpicks. They don't need to be garnished or placed on a bun. They are perfect all on their own. I will give you the recipe for one steak but take my word and double up at least. You will be sorry if you don't. You can marinate 2 flank steaks in this recipe.

In a bowl, combine 1/2 C. soy sauce, 3/4 C. water, 4 T. freshly grated ginger, 4 minced garlic cloves, 3/4 C. dark brown sugar and 1/4 C. whiskey. Whisk this together until the sugar melts.

Put your flank steaks in a zip lock bag and the bag in a large bowl. Marinate for at least 24 hours. I always marinate them for several days so the marinate can really soak in and flavor the meat.

You can see that the meat becomes rather dark. Discard the marinate before you cook. I like to grill these but you can place them under a broiler as well. Don't overcook. These should be on the rare side. Timing depends on the size and thickness of the steaks. Mine took about 6 minutes on each side. They continue to cook when you remove them from the heat so be careful.

Slice very thin against the grain. You won't believe how tasty and tender these are. This recipe is in my top ten favorites of all time!