Memorial Day is the unofficial start of summer, and nothing announces its arrival more than firing up the grill.
The weekend is approaching quickly, so don’t get caught with your tongs down.
Grab a trusty flank steak, and let’s get to work. Or actually, let this easy Asian flank steak marinade do the work for you.
The end result is a wonderful fresh flavor. The orange and ginger shine to brighten and deeply flavor this beefy cut of meat. With only a 4-hour marinade time, once that grill is hot, this is an oh-so-easy steak dinner recipe.
We absolutely love cooking with flank steak. Why? It’s quick to cook and loaded with beefy flavor. And did I mention, a lean cut of beef?
This long, flat steak comes from the belly-side of the steer. Lean and muscular. This means lots of flavor without much fat.
Usually a thin cut, flank steak doesn’t take long at all to cook at all. So, what's the best way to cook flank steak? Grill it. It only takes a few minutes a side and you're on your way to a delicious steak dinner.
And the most important thing to know is how to cut flank steak. Using a quality sharp knife, slice it against the grain! The thinner the better.
It creates shorter strands of tender meat instead of longer and chewy pieces. If you don’t cut flank steak correctly, it can be almost impossible to eat.
Sounds easy enough, doesn't it? It is! We served this flank steak with thin-sliced, quick-pickled cucumbers.
Have a beautiful holiday weekend.
- 1/4 cup maple syrup
- 1/8 cup molasses
- 1/8 cup brown sugar
- 2 cloves garlic smashed and rough chopped
- 1 orange zested and juiced
- 1 tablespoon ginger grated
- 1/4 cup extra virgin olive oil
- 1 teaspoon of crushed chili flakes
- 1 pound flank steak
- Combine all ingredients and place in a gallon-sized Zip-Loc bag.
- Let marinate for at least 4 hours.
- Remove steak from bag and grill about 7 minutes per side.
- Remove steak from grill and tent with foil for 10 minutes before slicing.
If you don’t have molasses, use 1/4 cup maple syrup and 1/4 cup brown sugar. Serve with quick-pickled cucumbers that have been thin-sliced using a mandolin.
Easy Asian Sesame Cucumber Salad
- 2 medium sized cucumbers
- 1 teaspoon salt
- 2 tablespoons dark sesame oil
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- Using a mandolin, thin slice the cucumbers.
- Place cucumbers in a serving bowl.
- Toss with the ingredients listed above and let sit in the refrigerator for a couple of hours.