I will never be a vegetarian. Unless the world runs out of cows. In that case, I’d be motivated enough to figure out a way to repopulate the species. Just so I could have this steak. I love it. It makes me happy. You don’t have to wait until summer to BBQ ya’ know. I pulled out my Cuisinart grill tonight so I could have this. I didn’t really have a choice. When I half jokingly asked my hubby to fire up the grill he laughed in my face. He didn’t even for a moment think I might be serious. No matter. Indoor, outdoor – it’s all the same perfectly rosy hued goodness to me.
Marinated Flank Steak – Carne Asada
(thanks So Rumbly in My Tumbly)
1 1/2 pounds of flank steak
1/4 C soy sauce
3 Tablespoons honey
2 Tablespoons white vinegar
1/2 Teaspoon of ground ginger
1/2 teaspoon garlic powder
1/2 C vegetable oil
In a blender, combine soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Blend for 15 seconds.
Lay the flank steak in a shallow glass dish. Pierce flesh all over front and back with a fork. Pour marinade over steak, then turn and coat the other side. Cover and refrigerate at least 8 hours.
Preheat a grill on high heat. Place on grill and brush lightly with marinade. Grill steak for 15-20 minutes, turning once, to desired doneness. Let it rest before cutting.