Are you like me and love the little crispy, meaty bits that cook up on the ends of a good steak while the inside is still nice and rosy pink? That's the result of the marinade doing it's job. Caramelizing the sugars, reacting with amino acids and blah blah blah, that aside, we eat with our eyes first and the truth of the matter is, not only are the crispy bits delicious, so is this flank steak recipe!
This little preparation is easy, quick, and delivers big with flavor and character. It's a marinade that the longer it sits, the deeper the flavor becomes. I prefer it overnight, so if you have that kind of time to plan ahead, then you must go that route. There's more crispy bits that way and I live for delicious crispy bits.
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1/3 cup low sodium soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon dried red pepper flakes
- 1 clove garlic, minced
- 1 (2 pound) flank steak
- 1 large sweet onion, cut into 1/2-inch pieces
Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once. Preheat grill to MEDIUM-HIGH heat. Drain meat and onions; discard marinade. Grill meat and onions covered 7 to 8 minutes on each side. Meat will be medium rare (145°F) to medium (160°F) doneness. Let meat stand 5 minutes before slicing. Enjoy the crispy bits!
Credit: hamilton beach