Flashback #3 – The girls were 2 1/2 and starting to get the hang of playing together when Marlow yelled, ‘Give it to me, I want to share!’.
This is another recipe from Mom – the onions and sesame seeds are both optional, I just tend to use what I have in the house. This is also a great recipe to freeze, so I generally make up a couple at a time to have one on hand.
Marinated Flank Steak
1/2 c. canola or olive oil
1/2 c. soy sauce
3 T. sesame seeds
1 T. fresh ginger, finely minced
2 T. brown sugar
3 cloves of garlic, finely minced
3 green onions, finely chopped
about 1 1/2 lbs. of flank steak (1 piece)
Whisk all ingredients together in a small bowl and if you’re not freezing the meat, add it in and allow it to marinate for at least a few hours (overnight is best), covered well and refrigerated. If you’re freezing it, pour everything in a sturdy freezer bag and freeze until needed.
Grill on high under the broiler or on the barbecue (we prefer the barbecue) for up to 6 minutes per side for medium rare, or 6 to 8 minutes per side for medium well.
Let stand (covered with foil) for 10 minutes to let the juices incorporate back into the meat. Slice in thin slices diagonally across the grain to serve. Flank steak is always served sliced. Slicing it across the grain rather than along the grain cuts across the muscle tissue and ensures a more tender piece of meat.
Serve with almost anything really, and keep in mind that the sliced meat is also wonderful in a sandwich.
