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London Broil Oriental
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Description
You know, I haven’t been a big fan of flank steak because it can be kind of tough. But our local grocery store had a great sale on flank steak and I had to buy one! DH and I decided to use our under-used meat mallet and make it a thinner steak and boy oh boy, that was the trick to the perfect meal. And needless to say, I am a BIG fan of it now! Flank steak is definitely going to be on the menu more often!
Ingredients
- ½ cups Zesty Italian Salad Dressing
- 1 Tablespoon Sesame Chili Oil Or Regular Chili Oil
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Soy Sauce
- ½ teaspoons Red Pepper Flakes
- ½ teaspoons Ginger, Dry Or Fresh
- 2 pounds Flank Steak
Preparation
In a large Ziplock baggie combine salad dressing, chili oil, brown sugar, soy sauce, red pepper flakes and ginger.
Lay steak between 2 pieces of plastic wrap and using a meat mallet, pound steak until it is 1/2-inch thick.
With a sharp knife, slice steak on both sides making sure not to slice all the way thru the steak. You just want to make slits, slicing against the grain.
Place steak into the Ziplock baggie and coat steak with the marinade. Seal the bag and place into the refrigerator to marinate overnight.
Preheat your grill to medium high heat. Grill on medium high heat 5-6 minutes per side, flipping once.
Served with fried rice.
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CABarbieQue on 5.15.2012
A suggestion about the tenderness of the meat: Flank steak should be cooked very medium, allowed to rest and cut at an angle against the grain of the meat. I have been eating it all my life and have never had a tough cut when it was cut properly.