I hope everyone had a wonderful weekend. I know we did! Samantha was home for the weekend. We celebrated Kate’s birthday and had the Timmermann Clan over for Father’s Day.
We decided to make one of our favorite beef dishes for Father’s day, Asian Flank Steak. I found the recipe when we had party for Samantha before she left for Thailand. We have tweaked the recipe and absolutely love it. I would have to say everyone that has tasted this..loves it. I kind of slacked on the photos. I was busy getting everything together.
Asian Flank Steak
- 3 tablespoons hoisin sauce
- 3 tablespoons sherry
- 1/4 cup soy sauce
- 1 teaspoon barbecue sauce
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 heavy tablespoon minced fresh ginger root
- pinch of red pepper flakes
- 2 pounds flank steak
I double the marinade…I use one for the steak and the other I simmer stove top for extra sauce to pour on top or I set it beside the meat and they can ladle it onto the meat.
Mix all ingredients except for the flank steak. Put steak in a plastic bag add marinade. Marinate overnight, turning the bag occasionally.
When ready to grill. Remove steak from bag. We grill until it is med – med rare. Then place it in a pan; cover with foil and let it rest 5 minutes.
Slice across the grain into thin slices. We have also cubed it and served it as an appetizers with sauce poured on top.
If you do not see flank steak in the meat department, ask them for it. They usually have it in the freezer or they can get you some.
I highly recommend making an extra batch of the marinade. Simmer it on the stove and serve as sauce to pour on top of slice steak. Absolutely delish!