Monday, January 24, 2011

Glazed Flank Steak

This marinade was inspired by the ingredients in the Korean cauliflower rice bowl. The meat was SO good in that dish that I had to try the flavors again! Instead of wasting the yummy marinade, I boiled it down to kill any bacteria from the meat and to thicken it up into a glaze. This steak went great with Thai-style cole slaw. Enjoy!

Serves 4.

1/4 cup coconut aminos
2 Tbsp sesame oil
2 Tbsp coconut vinegar
1 tsp minced garlic
1.25 - 1.5 pound flank steak

  1. Combine aminos, oil, vinegar, and garlic in a rimmed glass baking dish or resealable plastic bag.
  2. Place steak in the marinade and turn to coat. Cover dish or seal bag and marinate for 3 or more hours. The longer you marinate, the better the flavor will be. I marinated my steak for 6 hours and it was very flavorful. You can even marinate this one overnight.
  3. When ready to grill, preheat grill to medium high.
  4. Remove steak from marinade and place on grill grate. Transfer marinade to a small sauce pan.
  5. Grill steak to your desired degree of doneness, about 3-5 minutes per side for grass-fed steak. Transfer steak to cutting board and let it rest under tented foil for 5 minutes.
  6. Bring marinade to a boil over medium heat and let it boil for 3-5 minutes or until slightly thickened.
  7. To serve, thinly slice flank steak against the grain. Arrange 3-5 pieces on each plate and drizzle with boiled marinade. Serve with Thai-style cole slaw on the side.

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