Beef Tapa Inspired Marinated Flank Steak
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.
Servings 8 4oz servings
- 2 lb. flank steak
- 1/4 c + 1 tbsp brown sugar
- 3 tbsp. coconut aminos or soy sauce- see note 2
- 4 tbsp. coconut or rice vinegar
- 2 tbsp. molasess
- 3 tsp. sea salt
- 1 garlic clove minced
- Pepper to taste
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.
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.