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Steak and Potatoes

March 16, 2008

There’s nothing wrong with the most American of all dishes: steak and potatoes. And for those of us who cook with red meat only as often as a tight budget allows, this next recipe is a winner. Flank steak is a great cut of meat when prepared and sliced correctly.

Soy and Ginger Marinated Flank Steak
1/2 c. olive oil or peanut oil
1/2 c. soy sauce
1/4 c. orange juice
2 T. sesame oil
2 cloves garlic, minced
2 T. fresh ginger, minced
1 green onion, chopped
Salt and Pepper to taste

Mix all ingredients together. Place 2 – 4 lbs. flank steak in large zip lock bag and pour marinade over. Refrigerate for up to 2 hours.

Pre-heat broiler for five minutes. Place marinated steak under broiler for 4 – 8 minutes per side, depending on size of steak and your preference. When the steak is cooked to your liking, let it rest on the carving board for 10 minutes before carving so that the juices redistribute.

UPDATE 3-17-08: Just as a quick additional note, I’ve already been asked how you’re supposed to know how long to broil it on each side. The best advise I can give is to broil it until there are char marks beginning to form and the steak begins to resist when you push it with your forefinger, typically about 4-5 minutes per side for medium rare, but again it depends on a few factors. Ask your butcher when you buy the steak what he thinks.

Carve very thin slices of steak against the grain. Serve.

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One comment

  1. All your recipes sound so tasty! And the detailed information is awesome- you should really make a cookbook with these.



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