Serious Eats: Recipes
Dinner Tonight: Pacific Rim Glazed Flank Steak
Flank steak has many admirable traits beyond cheapness. The cut also loves a good marinade, but I tend to forget to allow for that 12-24 hours of setting aside meat. When this recipe from Saveur only required a quick 30-minute dip to develop flavor, I was smitten. The approach even won $25,000 as a contestant in the National Beef Cook-Off.
The marinade did, however, force me to break down and buy a bottle of premade teriyaki. You can make your own, but buying the bottle just makes the easy dish even easier. The honey in the sauce caramelizes into a glorious crust contrasted by the orange juice. The orange pieces add a nice color contrast on the plate. The rosemary garnish perfumes the dish in a surprising way, making the acidic sauce a little more hearty.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
