> Wine > Flank Steak with Garlic & Ginger
Inn at Little Washington staff meal; from Food & Wine Magazine, July, 2000.
1/2 CSoy sauce
1/2 COlive oil
1 headGarlic, coarsely chopped
1/4 CGinger, fresh, peeled and coarsely chopped
2 TThyme, coarsely chopped
2 tHot sauce (Tabasco® or similar)
1Bay leaf
4 lbsFlank steak (typically 2 x 2lb steaks)
Salt and freshly ground pepper
In a one gallon resealable (ziploc or similar) plastic freezer bag, combine soy sauce, olive oil, garlic, ginger, thyme, hot sauce, and bay leaf. Put the flank steaks in the bag, move them around to coat them in the marinade, then seal the bag slowly, squeezing out as much air as possible. Refrigerate the steaks for at least 2 hours, but overnight is even better.
Preheat the broiler. Fetch the steaks (one at a time) out of the plastic bag, scrape off the marinade solid matter, and lay the steaks on a baking sheet (line with aluminum foil to simplify clean-up). Broil about 6" from the heat for 4-5 minutes per side for medium rare. Remove from the broiler and let rest at room temperature for 10 minutes (to let the juices recede). Slice thinly and serve.

Last updated Saturday, May 2nd, 2009.
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