My sweet girl, Mary Ann, has developed the best Flank Steak Marinade ever. People have been asking, so, here it is. The recipe is for ONE steak. So, if you plan on cooking two steaks, you should double the recipe. For three, triple and so on and so on. Enjoy.Ingredients
- 1/3 cup of Vegetable Oil
- 1/3 cup of Soy Sauce (can use regular or lite soy sauce)
- 1/3 cup of Sherry
- 1 clove finely minced Garlic
- 1/4 Teas. ground (found in jar at market) Ginger
- Score each steak crosscross on both sides.
- Combine all ingredients.
- Put steaks in covered container and pour marinade over steaks.
- Refriderate at least two hours. But, it is better if you marinade for a longer period including overnight. The more you marinade, the more tender the meat. Finally, turn steaks in container occassionally to work marinade into all surfaces of the meat.
- BBQ on high heat as follows: 4 minutes per side for rare, 5 minutes for medium and 6 minutes for well done. Once cooked, let rest for 10 minutes before carving. Please note, that beef cooks very, very fast once it hits temperature. So, I normally cut into the steak (center of steak and across the grain) with a short paring knife at 8 total minutes of cooking. If the steak looks cooked on the surface but good and rare in the middle, you are done. As the meat rests, it is will continue to cook and the juices will also redistribute in the meat.
- Finally, cut the steak across the grain in 1/4 inch and at a 45 degree angle to the cutting board.
