Because 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.
