Monday, April 27, 2009


I made the recipe below for dinner last night. If you like flank steak, ginger and soy sauce, you owe it to yourself to make this recipe soon.

- 1 flank steak
- ¾ cup olive oil
- ¼ cup soy sauce
- 3 tablespoons honey
- 3 tablespoons orange marmalade
- 3 tablespoons red wine vinegar
- ¼ cup fresh ground ginger, finely chopped
- 5-6 green onions, finely chopped
- ¼ cup soy sauce for the reduction (optional)

1. In a bowl or a zip-lock bag combine all the ingredients together and mix.
Place the flank steak in the bag and push all of the air out of the bag and seal.
Place the bag in the refrigerator and allow to marinate for at least 4 hours
(over night is recommended).

2. Prepare a fire. Remove the steak from the marinade and save the marinade.
Place the steak on the grill and cook to desired doneness (6-7 minutes per side
for medium rare). Brush some of the marinade over the steak while it is cooking.

3. When the steak is done, remove it from the grill and place on a cutting
board. Loosely cover it with foil and allow the meat to rest for 10 minutes.
After resting, slice the meat across the grain and serve.

4. (Optional) While the meat is resting, pour the remaining marinade and ¼ cup
of soy sauce into a small sauce pan. Reduce the marinade and soy sauce for
6-7 minutes over high heat. Spoon the reduction over the sliced steak.

Cook’s Notes: I made this recipe last night and it was nothing short of
fantastic. I used my food processor to finely chop up the ginger and the
green onions and that really brought out the ginger flavor. I marinated
the steak for 24 hours and the meat was incredibly tender. I also made
the reduction while the meat was resting and I spooned it over the sliced steak.


Lisa said...

That's a lot of ginger. I'm going to make this tonight, but I'm pretty sure I won't get 1/4 cup out of the ginger roots I have in the fridge.


Lisa said...

Dinner Report: FAB-ulous!!!


Paul's Blog said...

I am glad that you liked it. How much ginger did you use?

Lisa said...

Ginger: Probably about 1/8 C. The flavor was there, but not exceedingly so. Still very, very yummy! The Tot agreed.