September 04, 2015
Ultimate flank manoeuvre
Summer has pitched a fit in this last week before Labour Day. It's so hot and muggy here in Toronto that we broke the temperature record for the hottest day all year...and also the hottest nights.
We live without air conditioning in our 1-bedroom apartment. We live with two ceiling fans. And this week we live with them rotating full time, all the windows closed, the door shut. It could be the middle of winter out there for all I know. Amazing how at a certain temperature, at opposite extremes of the thermometer, you're trapped in your house the same way the drifting, blowing, wind-chilled air keeps us huddled inside, warming ourselves on the glow of the tv.
The dog, who hails from the state of Alabama, and looks a bit shocked that the dog days of summer are so dog dang hot up here, has surrendered to the comfort of the bed under the ceiling fan and looks both scruffy and pathetic.
So...anyway, under the heading of eking out a little more summer grilling time, (we've grilled twice this week to avoid the heat of the oven - and waiting for the heat to dissipate has meant grilling in the dark) I have to share this gem of a recipe for the best marinade for flank steak. I love flank steak.
I discovered this early in the spring by googling 'best flank steak marinade'. I came up with Kelly Senyei's post on her justataste.com blog from a couple of years ago, appropriately titled "The Ultimate Asian Flank Steak Marinade".
So, looking at the ingredients list, and looking in the pantry I said, right...that looks like the ultimate flank steak marinade. I've now made it so many times and it has turned out beautifully each time. The mark of an ultimate recipe.
My only revision of the recipe is the time she gives for marinating. She recommends marinating overnight or at least 10 hours. I don't marinate meat for more than 90 minutes since a marinade especially made with acid (as this is) will break the protein bonds in the meat making it mushy rather than tender. But the flavours are beautiful in this, and in 90 minutes the meat does take on that lovely aroma of the marinade...so...get out your big ass ziplock bag.
Best Flank Steak Marinade
1 flank steak (1-2 lb)
1/4 cup soy sauce (I use gluten free soy sauce for Steve)
1/4 cup balsamic vinegar (Kelly calls this her secret ingredient)
1/2 cup vegetable oil
3 tbsp honey
4 garlic cloves, minced
2 tbsp minced fresh ginger
3 spring onions thinly sliced
Start by placing the open ziplock bag in a bowl. Fold down the top. It will stand better in the bowl as you put the ingredients in. Add the soy sauce, balsamic vinegar, vegetable oil and whisk in the honey, garlic, ginger and spring onions. Put the meat in the marinade and close the bag. Mush it around to make sure all the surfaces of the meat are covered in marinade. Now put it in the fridge for 90 minutes.
Preheat your grill and pull the meat from the fridge. Take the steak out of the marinade. Throw away the marinade. Cook the steak to your liking. Let it rest and slice til your heart's content - try not to eat it all before it gets on the plate.
I noticed that Kelly also sprinkled some toasted sesame seeds and freshly sliced spring onions (not the ones from the marinade!) on top of the slices when serving, which looks beautiful.
Here's to the last long weekend of the summer of 2015.