Ingredients
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1/4
-
1/4
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2
-
2
-
1
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Asian Marinated Flank Steak, I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I’ve used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don’t use ground dry ginger in this- the flavor is not the same., Excellent. My son ate almost the entire 1.79 lb steak! I make a few additions…..grated the ginger very finely, added a large grated garlic clove, upped the crushed red pepper a bit and then added half a large bunch of cilantro, finely chopped. Placed it all in a ziploc bag at 8 AM and let it marinade just shy of 12 hours. Seared it on both sides in my grill pan and finished it off in the oven. Served it with peanut noodles…YUM! Thanks for all your sugggestions!, This was good but probably not my favorite marinade for grilled steak. My steak was a little on the thin side, and I did marinade for a little over 24 hours, but the ginger flavor was a little strong for my taste and it was a bit salty. I think it would be a good marinade for a stir fry perhaps, but next time I will use less ginger and soy and marinade for a shorter amount of time.
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Steps
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1
Done
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Place All Ingredients Except For Steak in a Gallon Size Zip Top Bag, and Mix Well to Combine. |
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2
Done
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Add Steak to Bag, Remove All of the Air, and Seal. |
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3
Done
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Marinate For Up to 24 Hours, Turning Bag Occasionally. |
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4
Done
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Remove Meat from Marinade, and Grill or Broil to Desired Degree of Doneness. |
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5
Done
|
Thinly Slice Steak Against the Grain and Serve. |
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6
Done
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to Oamc, Freeze Bag For Up to 6 Months, and Pull from Freezer at Least 24 Hours Before Using. |
|
7
Done
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You Can Substitute or Add Garlic For the Ginger. If You Like It Spicy, Add More Chili Flakes! |
