Ginger Flank Steak
Flank steak can be a tricky cut of meat. It’s can be tough and easily over cooked if not done correctly. Here are a few tricks to getting a tender, flavorful flank steak!
Here's What You'll Need:
Flank Steak - 1lb (good for 3 people)
Coconut Aminos - 1/2 Cup
White Vinegar - 1/2 Cup
Ginger Powder - 1 TBSP
Garlic Powder - 1 TBSP
Make sure the flank steak you buy is NOT pre-tenderized. Often there are chemical tenderizer used by butchers that you want to avoid.
Flank steak is best when it has a chance to soak in an acid based marinade, preferably overnight. Why? The acid in the marinade breaks down some of the toughness in the meat, making it more tender and juicy! That’s the goal right? Glad we’re all on the same page.
Okay, time to prep the flank steak. First off you’ll want to do some self tenderizing by grabbing two forks. One to hold the steak in place, the other to start stabbing lots of holes all over, both sides. You honestly can’t overdue this, your arm will give up before the meat does. This just allows for more of the marinade to soak in.
Next, grab a ziploc that can be sealed airtight or a dish the steak can lay flat in. Mix your vinegar, coconut aminos, ginger and garlic powder together and pour over your steak. Seal the bag or container nice and tight, removing any air and allowing the marinade to soak all around the steak. Place in the fridge overnight!
Flash forward! Your flank steak has been soaking overnight and you’re ready to start cooking! There are two ways you can sear a flank steak. On a hot, dry pan on the stove or on the BBQ, either will work. Get your grill or cooking surface nice and hot (medium high setting should do). Place the steak on and you should here a nice sizzle! Cover with a piece of foil and after 5 minutes I flip my steak and let cook for another 5 minutes.
Now, depending on how thick the steak is will vary your cooking time. A thinner steak should be ready to come off and be a nice medium rare. Thicker steaks will take a bit longer and can be placed so that the thickest part is over the heat. If you’re not sure I cut a little bit into the thickest part of my steak to check. I prefer medium rare so once its done pull the steak off and it’s ready to cut. You’ll need a very sharp knife, hold the knife at a 45 degree angle and slice! Be sure you’re ready to sit down to eat as flank steak cools very quickly.
Enjoy!
