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flank steak olive oil soy sauce balsamic vinegar honey garlic ginger Dried scallions lime fish sauce Worcestershire sauce
Viewed: 53 - Published at: 7 years agoIngredients
- 2 pounds flank steak
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 4 cloves garlic minced
- 1/2 teaspoon ginger dried, or 2 tablespoons minced fresh
- 3 scallions sliced
- 1/2 lime
- 1 teaspoon fish sauce
- 1 tablespoon worcestershire sauce
Method
- Cut the steak into two even pieces. I like to work with one piece at a time because I don't have a chopping board big enough to hold both.
- Lightly score both sides of the steak to make diagonal cuts about 1/4 inch apart and 1/4 inch deep.
- Place both pieces of meat in a gallon ziplock bag and add all remaining ingredients. You could combine everything beforehand and pour it into the bag, but that would mean an extra dish to clean up. Squishing everything around in the bag until it's combined works pretty well.
- Allow the steak to marinate in the fridge overnight, or at least 8 hours
- Cook each steak over high heat for 2 to 3 minutes, then turn and cook for another 3 minutes, for medium-rare.
- While the steak is resting, reduce the pan to medium heat and pour in the remaining marinade. Allow the marinade to simmer until thickened into a sticky sauce, about 10 minutes, at which point you can pour it over your cut steak.
