Flank steak. It’s the under appreciated cut of beef. It tends to be cheaper per pound than a lot of other cuts of steak and it soaks up delicious marinade so well. Best grilled and cut into thin strips and served on salad or right off the cutting board as your dogs attempt to get some of whatever delicious smelling food you have. Tanner and Clifford would not leave me alone. I moved to the right, they moved to the right. Even the tiniest motion got a response from them. They knew it was beef and that it smelled so good.
The key to deep, delicious flavor is to let the flank steak soak up the marinade all day. Grab a gallon sized bag, pour all the ingredients in and let it sit. I set it on a plate in the fridge and turn it a few times. That’s it. Take it out a few minutes before grilling and let it warm up just a tad. And the great think about flank steak is you only need a few minutes a side for medium rare. So easy and so good.
Trader Joe’s has fresh ginger that has been frozen into little cubes. I LOVE this. So easy to pop two right into the bag and let it give all its delicious flavor. And the Bragg’s Aminos might seem like something to skip but it’s so flavorful and I found a big bottle for $10. We’ve already made this marinade twice and I see it many times more in our future.
- 2lbs flank steak
- ¼ cup Bragg's Aminos
- 2 tbsp sesame oil
- 1 tbsp Fish oil
- 2-3 green onions, finely diced
- 1 tbsp chopped fresh ginger
- 3 garlic cloves, minced
- Salt/Pepper
- Place flank steak in bag and top with ingredients. Let sit in the fridge for at least 6 to 8 hours.
- Bring the steak out a few minutes before you grill.
- Grill 2 to 3 minutes per side for medium rare. Slice thinly, against the grain.
