Monday, March 19, 2012

Pineapple-Ginger Flank Steak

"Flank come??"  Well Ross - cause it's AMAZING!!  This was super easy to make - just remember you have to make / marinade the night before....but I will tell you from experience - it tastes just fine only marinading for an hour :)  We made this with Sweet and Savory Coconut Rice & Carmalized Green Beans.
Serves up to 8 - OBB Cookbook

1/2 cup brown sugar
1/2 cup olive oil
1/2 cup soy sauce
1 cup pineapple juice
1 tablespoon freshly grated ginger
4-5 garlic cloves, finely minced
up to 2 lbs flank steak

Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.
Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.

Place steak in large ziploc bag and pour marinade (excluding the 1/4 cup you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 cup marinade you set aside to brush over steak in the last few minutes of grilling. (That’s a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end) Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve. (If you’re not sure what it means to cut against the grain, check out the flank steak post)

*If you don’t have a grill, the other way to cook a flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.

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