Someone older and wiser once told me that a good marriage was one “filled with compromises”. I am not sure if I totally agree with this bit of wisdom but I do know that there is a certain art to give and take. This is why I happily volunteered to organize the basement one recent Saturday morning as the weather began to warm up. In return, my husband donned the rubber gloves and took part in a ritual that dates back to the earliest days of man kind…the cleaning of the BBQ. Between you and me, I would declare myself the winner of that bargain.
Speaking of clean BBQs…now that I have one, I thought I should share one of my favourite grilling recipes with you. I actually posted this way back in August as a part of a menu (Dinner for 5 in Under an Hour) but it is so good and so simple that it needs it’s own entry.
Marinated Flank Steak with Pacific Rim Glaze
Adapted from Saveur
- 1 c. teriyaki sauce
- 1/2 c. chopped onion
- 1/8 c. honey
- 1/3 c. fresh orange juice
- 2 Tsp. dark sesame oil
- 2 Tbsp. soy sauce
- 1 large clove of garlic, peeled and smashed (go for 2 if you love garlic as much as I do)
- 1/4 tsp. fresh ginger
- liberal amounts of fresh ground pepper
- 1.5 – 2lb flank steak
- orange slices
- rosemary spears
1) Score the flank steak in a criss-cross pattern on both sides. Combine the marinade ingredients in a shallow non-reactive baking dish and give it a good stir. Remove a cup of the marinade and set aside in a small sauce pan.
2) Pop the flank steak in the marinade and cover with plastic wrap. Let it sit in the fridge for 30 minutes. Turn it over and let is sit for 30 minutes more.
3) Remove the flank steak from the fridge and allow it to come to room temperature (about 15 minutes should be fine).
4) Prepare your serving platter by arranging the orange slices as sort of a bed.
5) As there is quite a bit of sugar in this recipe that will burn in the direct flame, it is a good idea to spray your grill with some non-stick or use a bit of olive oil on a paper towel (before you turn the grill on, of course). Heat up your grill and on high heat, sear your flank steak for approximately 4-5 minutes per side for medium rare.
6) Turn on the stove to medium-high heat and allow your reserved marinade (that has been waiting patiently in the small sauce pan) to come to a gentle boil. Give it about 5 minutes, stirring occasionally. Transfer to a serving bowl.
7) Remove the flank steak and allow to stand for 5 minutes. Slice against the grain (this is very important…slicing with the grain make the meat much chewier) into strips and lay on top of the orange slices. Use the rosemary sprigs for a lovely looking garnish. Serve with your heated marinade as a lovely sauce.