It’s the beginning of the New Year and I want to just get on with it. Back to work, back to school, everyone out of the house, let’s go. My older son is home from college, which means I have two teenage boys in the house, plus my husband, an honorary teenage boy. Dinner is lasagna, rosemary roast chicken, risotto, steak, make it fast, keep it coming, reheat it whatever’s left over from last night, just put out some food, everyone is hungry and it’s cold outside. Flank steak is one of my favorite dishes to make, for them and for me. You marinate it in the morning, grill or broil it in the early evening, and it’s even better the next day, cold, with your fingers. I’ve been making the same flank steak recipe for years and a few weeks ago, decided to switch things up. I found this soy sauce-and-honey flank steak recipe on line. It is easy-as-pie. You probably have all the ingredients in your pantry and fridge. I’ve experimented with broiling the steak for 11-12 minutes—five or six minutes on each side—and now I’ve adopted Cal Peternell’s approach—five minutes in a hot cast-iron skillet, followed by seven minutes in an oven set to 450 degrees. If you make up the marinade in the morning, dinner is ready in under 15 minutes. Which on these short, dark days, is about all I can manage. As you can see from the picture, our dog is waiting for a piece to drop. Not tonight, love.
Flank Steak in Winter
1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
2 pounds flank steak
1. Combine the marinade ingredients in a large non-reactive bowl (I used glass.). Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight.
2. Either turn your broiler on and plan to broil the steak for five to six minutes on each side.
Turn your oven on to 450 degrees. Wait about fifteen minutes and then put your cast iron skillet on the burner and let it get very hot. Add a little of the marinade to the skillet so that it covers the bottom. Then put steak on skillet for five minutes. Turn it over, and place skillet in oven for 7 minutes. (Be sure to use a mitt when touching the handle of your skillet since it will be very hot.)
3. Take steak out of oven and let sit for a few minutes before carving. If you are using a meat thermometer, it will be 125-130 degrees for rare, 140 degrees for medium rare and 150 degrees for medium.
4. Bring extra marinade to a boil and let it simmer for a couple of minutes.