Bon Appetit's Asian-Style Flank Steak - Everyday Cooking Adventures

This recipe was fast except I needed to plan when we were going to eat dinner because the marinade needed to start 2 hours beforehand. Whipping it all up was quick and simple and very few ingredients were required.

I substituted cognac (about 1/3 cup) for the sherry because I didn’t have any sherry in the house. My mom informed me that for the marinade some kind of alcohol is needed to help tenderize the meat, so I googled a good, alcoholic substitute for sherry and cognac came up most often. I think it was perfectly fine because the marinade tasted sweet and salty when reduced to drizzle on the broiled steak at serving.

I made a side of steamed carrots and shelled edamame with a little salt and pepper. I broiled the steak exactly according to the recipe and it came out perfectly medium to medium-rare. We have enough leftover for a second meal and will probably make hoagies with sweet peppers and onions with it like we did here: Rachael Ray’s Peppersteak Hero Sandwiches. Here’s my asian-style flank steak: +Bon Appétit

Bon Appetit Asian-Style Flank Steak ©EverydayCookingAdventures 2012

Asian-Style Flank Steak

Bon Appétit | November 2006

Yield: Makes 4 to 6 servings

Ingredients:

1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak

Directions:
1. Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

2. Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare.

3. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.