Ginger-Soy Flank Steak
1-2 lbs. Flank Steak
2 Tbsp. Red wine or Mirin
½ cup of soy sauce
1½ tsp. fresh grated ginger
3 tbsp. sugar
2 tbsp. dried minced onions or fresh green onion
Place wine, soy sauce, ginger, sugar and dried minced onions in a ziploc bag and zip up bag to mix ingredients. Poke meat with a sharp fork all over. When the ingredients are thoroughly mixed, open the bag and place the uncooked steak inside. Close the bag and massage the sauce so it surrounds the meat. Make sure there is no air in the bag so that the sauce will completely cover the meat. Let the meat sit in the refrigerator inside the tightly sealed ziploc bag for 6 hours or overnight.
When ready to cook, place the meat on a baking pan with a cooking sheet on it. Heat the oven to 425 degrees. Place the meat on the top rack and cook for 6-7 minutes. Turn off oven and put on broiler to low setting. Broil for 5-6 minutes or until brown on top. Cut into small slices and serve right away with rice and vegetables. Serves about 5 people.
Erica's Kitchen All Rights Reserved © 2012
2 Tbsp. Red wine or Mirin
½ cup of soy sauce
1½ tsp. fresh grated ginger
3 tbsp. sugar
2 tbsp. dried minced onions or fresh green onion
Place wine, soy sauce, ginger, sugar and dried minced onions in a ziploc bag and zip up bag to mix ingredients. Poke meat with a sharp fork all over. When the ingredients are thoroughly mixed, open the bag and place the uncooked steak inside. Close the bag and massage the sauce so it surrounds the meat. Make sure there is no air in the bag so that the sauce will completely cover the meat. Let the meat sit in the refrigerator inside the tightly sealed ziploc bag for 6 hours or overnight.
When ready to cook, place the meat on a baking pan with a cooking sheet on it. Heat the oven to 425 degrees. Place the meat on the top rack and cook for 6-7 minutes. Turn off oven and put on broiler to low setting. Broil for 5-6 minutes or until brown on top. Cut into small slices and serve right away with rice and vegetables. Serves about 5 people.
Erica's Kitchen All Rights Reserved © 2012