Memorial day; the unofficial herald of the summer season! A day off, prime time for barbecues…but truly I hope you take a moment to reflect on those who died while serving our country, fighting for the very freedoms we enjoy on this holiday. What a humbling, magnificent and noble sacrifice they made so we may enjoy our barbecues without fear, amongst the many other freedoms we enjoy.
If you are hosting a barbecue or just feeding your own family, this is one of our families favorite beef marinades. The pastor and his wife who married us, my husband’s pastor back in his 20’s, they have perfected this recipe. While preparing the marinade the other day, my husband said to me, “Many a twenty-something has been fed this famous flank steak,” he had that far off look, one of sweet memories of days gone by…with dear friends. This precious couple has mentored us, fed us spiritually and literally, counseled and nurtured us. Our boys know them as Papa John and Nana Liz. We are so very grateful for this couple who still pour their lives into countless singles, couples and kids, most especially ours. Each time we make this marinade we think of and pray for this wonderful couple.
TIP: As with most marinades the longer they hang out in the marinade the better infused the meat will be, enhancing the flavors, the same is true for this one, 4 hours or more if you can!
A beautiful cast! Fresh ginger, garlic, a touch of brown sugar, oil and teriyaki sauce (or try soy sauce or Bragg’s Liquid Amino’s). I am loving avocado oil, have you tried it? I thought it would taste, well…avocado-y, but it’s a lovely light oil that doesn’t taste of avocados, which I love, but I don’t necessarily want all of my foods tasting like them. Give it a try!
Pour your oil, teriyaki (or soy) sauce and water into a small mixing bowl. Mince your garlic and ginger and place into liquids and brown sugar and whisk well.
Next score your flank steak; using a sharp knife using just the tip, slip it just careful into the flesh and slice diagonally across and again the other direction. Flip and do the same on the reverse side.
Place flank steak in a glass dish and pour marinade over the top, making sure to lift the steak slightly so the marinade gets under the steak as well.
TIP: I made just enough for our family, using a smaller slab of flank steak, but most of the time, I get a couple of larger flank steaks from Costco and double the marinade. Placing each one in a freezer baggie (don’t forget to write on it) pour half the marinade over and freeze. When ready to barbecue, thaw in refrigerator overnight, prepare as directed.
Let it hang out in the fridge marinating for 4 hours or more! Turn flank steak half way through marinade time.
Heat grill to high, then turn down to low and grill steak for 6-8 minutes per side (6 for pinker center, 8 for more well done). If you desire, you may pour the marinade over the meat while grilling, be careful though as flareups will occur due to the oil; watch that the fire goes out so that the meat doesn’t char.
VERY IMPORTANT: Once meet is done, remove from grill and place on plate, cover with foil, letting it rest for 5-7 minutes before slicing.
As a matter of fact, while the steak was resting, I whipped up a couple of refreshing Lemon Moscow Mules. Crisp, gingery and cool!
This allows the meat to finish cooking and all those delicious juices to stay in the meat. Don’t be tempted to slice into it before hand. Once rested, slice against the grain into thin slices and serve immediately.
Delicious served with fresh watermelon, a simple salad (this was a spiffed up bagged salad)…
…crusty bread or biscuits (mine were Annie’s Organic Canned biscuits) and maybe a baked sweet potato. Simple, filling, elegant.
Sit down, take a load off, relax with your family, enjoy a meal together and laugh… a lot…mainly at yourself!
- ½ cup soy sauce or teriyaki sauce, either works great
- ¼ cup oil (mild olive, avocado or grapeseed work great)
- 2 Tablespoons water
- 2 cloves garlic, minced
- 2 teaspoons brown sugar
- 1-2 teaspoons fresh ginger root, chopped or grated
- 1 (2-3 lb) flank steak
- In a small bowl combine all marinade ingredients, mixing well.
- Score the flank steak on both sides, by slice just under the surface to form a cross-cross pattern.
- Place the steak in a glass baking dish if making right away, pour marinade over the meat. Cover.
- Refrigerate at least 4 hours or overnight, turning once during the marinade time.
- Heat grill to medium hot, then lower to low, place meat on grill and grill for 6-8 minutes per side (depending on thickness of flank steak and desired doneness.)
- Remove meat from grill and cover with foil allowing to rest for about 6-7 minutes before slicing.
- Slice thinly against the grain. Serve immediatly.
- If freezing raw meat and marinade, be sure to label bag prior to filling with meat and marinade.
- Place meat in freezer gallon baggie, pour marinade over meat, remove as much air as possible and lay flat to freeze.
- When ready to barbecue, take out of freezer allowing to thaw in the refrigerator overnight, turning once during thawing.
- Cook according to above directions.