When I was a kid my mom (or me mum) used to make the most amazing flank steak recipe…I carried the memory of it all through my life. A really vivid memory of that flavor, which was quite unlike any other. And until recently, I hadn’t had that flank steak in probably 30 years.
Only being the dunce I am, it never really occurred to me to ask her for it, most likely because I’ve never been much in the kitchen besides a secret midnight chocolate binger.
So recently my mum Penny (or “Pence” as I like to call her…get it?) handed down the secret to her amazing flank steak recipe, and I share this gift with you today. Follow the directions, don’t deviate, you won’t go wrong.
Flank Steak Recipe
Let’s do this.
Here are your ingredients…
Get yourself a couple of flank steaks, or “skirt steaks”…I got 3 of these at Sprouts for about $4 or $5 each, and trimmed some of the excess fat off them.
Mix all of the following in a bowl:
1/4 cup soy sauce
3 tblsps honey
2 tblsps vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp ground ginger
3/4 cup salad oil (olive oil is fine)
1 finely chopped green onion
Place meat in shallow pan or like I do, in a gallon ziplock bag. Pour over marinade and let stand 4 hours or longer… overnight would be ideal, but you’ll still have extremely tender flank steak after 4 hours.
Now, my mom’s recipe says to barbecue about 5 mins. on each side for medium rare. But I know my grill Grates to run pretty hot, and my flank steaks weren’t that thick, so I ended up cooking these for for only 3 mins on each side…I really didnt want to overcook that gorgeous meat.
And finally, slice the meat thin on the diagonal, against the grain of the meat.
I’m not going to do this justice in trying to describe the flavor, and how tender it comes out. Only to say that unlike marinating a steak in other things, the flavor of the marinade really stays intact. Shay included potatoes and her green beans she makes with onions and bacon, and we had an eye-opening trip down memory lane. Hope you enjoy, and you share my mum’s amazing work.