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.
Pacific Rim Glazed Flank Steak
- 1 pound flank steak
- 1/2 cup teriyaki sauce
- 1/4 cup onion, chopped
- 2 1/2 tablespoons honey
- 2 1/2 tablespoons orange juice
- 1/2 tablespoon sesame oil
- 1 clove garlic
- Orange slices
- Rosemary sprigs
- Salt and pepper
Toss the teriyaki sauce, onion, honey, orange juice, oil, garlic, and a big pinch of pepper into a blender. Process into very smooth. Set aside 1/2 cup of the marinade.
Place the meat on a cutting board. Score the steak on both sides in a crisscross pattern, then set the meat in a container just big enough. Pour the rest of the marinade until it completely covers the meat. Cover with plastic wrap and stash in the fridge for 30 minutes. Flip the meat after 15 minutes.
Remove the steak and pat dry. Pour the unused marinade into a small saucepan over medium low heat. Discard the used marinade.
Heat a large skillet over high heat. Toss the meat on and cook for 3-4 minutes on each side for medium-rare. Bast them halfway through with some of the hot marinade. Real cooking times depend on the thickness of the steak. If the steak feels squishy then cook for a little more. Remove when done.
Let the steaks rest for five to ten minutes. Slice the steak across the grain into about 1/4-inch thick pieces. Plate the pieces, season with salt and more pepper, and spoon hot marinade over them. Garnish with orange and rosemary.