Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Add to My MSN

Flank Steak Marinade With Maple and Soy Glaze Recipe

5/9/2012 9:29:00 AM

Tags: grass-fed meat, flank steak

BeefBecause flank steak has an open grain, it absorbs flavor beautifully. It is often marinated in a tasty mix of sweet and acid elements before pan-cooking or broiling. It’s cut across the grain, on the bias, to create tender slices. Use half of this glaze as a flank steak marinade, then save the rest to use as sauce at the table.

Ingredients: 

2/3 cup rice wine vinegar 
1/2 cup soy sauce 
1/2 cup mirin (sweetened sake) or sherry 
1/2 cup maple syrup 
2 pounds grass-fed flank steak 
1 tsp coarse sea salt (for pan-searing only) 
 

Instructions: 

In a small, heavy saucepan, simmer the rice wine vinegar, soy sauce, mirin and maple syrup over low to medium heat until the mixture is reduced by a third and thickened considerably (this will take about 20 minutes). Pour half of the mixture into a container large enough to use for marinating; reserve the rest to reheat for serving.

Marinate the meat in the refrigerator for several hours or overnight. When ready to cook, bring the meat to room temperature and blot it dry. Heat a charcoal or gas grill, a broiler, or a dry, seasoned cast-iron pan on the stove. (If using a pan, put the coarse sea salt in the pan and wait until it pops before proceeding.) Sear the meat for about 6 minutes, then turn and cook on the other side for another 5 minutes, or until the meat is pink in the center and crusty brown on the surface. Remove the meat from the heat and let it rest for 15 minutes.

Meanwhile, reheat the reserved glaze over low heat. Slice the meat on the bias, angling the knife on the diagonal and cutting across the grain. Aim for thin slices, using an electric knife or a sharp, thin-bladed carving knife. Drizzle the warm sauce over the sliced meat and serve. Serves 4. 

More meat: Read All You Need to Know to Eat Good, Grass-Fed Meat and learn how to choose and use inexpensive cuts of pastured meat. For more great recipes, check out Pastured Pork Belly Recipe — Dan Barber's Way and Roasted Cardamom, Oregano and Garlic Chicken Thighs Recipe. 

Illustration by Elizabeth Krasner 


This recipe has been excerpted with permission from Good Meat by Deborah Krasner.  

 

  

 

 



Related Content

Meatless Monday Recipe: Grilled Tofu and Veggie Sandwiches

Skip the steaks if you're firing up the barbecue tonight. Marinated and grilled veggies and tofu, se...

What Good Is a Pig? Cuts of Pork, Nose to Tail

Vermont farmer Walter Jeffries details all the cuts of meat on a pig, as well as many other uses of ...

Pastured Pork Belly Recipe — Dan Barber’s Way

This oven-braised pastured pork belly recipe from Dan Barber pairs the lush and fatty cut with a sev...

Roasted Cardamom, Oregano and Garlic Chicken Thighs Recipe

This garlic chicken thighs recipe uses the flavors of wild Greek oregano and roasted green cardamom ...

Content Tools




Post a comment below.

 










Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.