Here is another recipe for your summer grilling adventures. Marinated Flank Steak filled with flavors inspired by one of my favorite Filipino dishes. Sweet, savory, salty, and a touch of sour hits all the right notes.
Course Main Course
Cuisine American
Prep Time 5minutes
Cook Time 10minutes
Resting 9minutes
Total Time 15minutes
Servings 84oz servings
Calories 198kcal
Author Ashley
Ingredients
2lb.flank steak
1/4c+ 1 tbsp brown sugar
3tbsp.coconut aminosor soy sauce- see note 2
4tbsp.coconut or rice vinegar
2tbsp.molasess
3tsp.sea salt
1garlic cloveminced
Pepper to taste
Instructions
Combine all ingredients except flank steak and pepper in a bowl and mix until thoroughly combined. Taste. Add a heavy amount of ground black pepper to taste.
Put flank steak in Ziplock bag or container with lid. Pour in marinade mixture. Massage lightly into meat for few seconds. Let marinate in fridge overnight.
Remove meat from fridge and let it warm to room temp while draining excess liquid.
Heat cast iron(see note) pan over high heat. Once hot, cook flank steak for about 3 minutes per side for medium finish.
Remove steak from heat and let rest for 10 minutes. Cut against the grain to ensure tender meat.
Notes
Note 1: This marinade is very sticky and can stick to other types of pans that aren't as resilient as cast iron. Alternatively, you can cook this flank steak on the grill as well. Follow your standard cooking steps for your own grill of choice.Note 2: If you are using soy sauce, back off on the salt a bit since it tends to be saltier than coconut aminos.