Grilled Marinated Flank Steak               

 tags (edit): Marinade Grill Gourmet Magazine @Vogel @Try Soon! Main Dish  

 

The secret to this steak's success is the lusty marinade -- a salty-sweet combination that takes all of 5 minutes to prepare.

Ingredients

1/3 cup Soy sauce naturally brewed
1/3 cup Medium-dry Sherry
1/4 cup Dijon mustard
1 tablespoon Fresh ginger peeled, finely grated on a rasp
1 teaspoon Garlic finely chopped
1 teaspoon Black pepper
1 1/2 pound Flank Steak trimmed of any excess fat
 

Instructions
 1. Whisk together all ingredients except steak until combined well. Combine marinade and steak in a large sealable plastic bag and seal bag, pressing out excess air. Put bag in a large bowl (in case of leaks) and marinate steak, chilled, turning over once, 2 1/2 hours (do not marinate longer than this because ginger will adversely affect the texture of the meat).

2. Drain steak in a colander (discarding marinade) and pat dry with paper towels.

3. Prepare grill for cooking over direct heat with medium-hot coals. Grill steak on a lightly oiled grill rack, turning over once, about 10 to 12 minutes total for medium-rare.

4. Transfer to a cutting board and let stand 10 minutes, then, holding a knife at a 45-degree angle, cut across the grain into thin slices. Serve with any juices accumulated on the platter.

DO AHEAD: Steak can be removed from marinade and chilled, covered, up to 1 day.

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Yields: 4 Servings
     Gourmet magazine, May 2006, page 38

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