The trick is to smoke the meat and not make the meat smoke
GINGER SOY FLANK STEAKS
Date: March 13, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Ginger Soy Flank Steak
I Asian influenced marinade was sesame oil, soy, vegetable oil, brown sugar, garlic & ginger.
The finished marinade
The meat after a 30 minute soak at room temperature
The scallions are trimmed and ready to go out to the grill
Both the steak and green onions are ready to come off the grill
The meat rests for 5 minutes
The meat was moist, tender & juicy. The juices are reserved and poured over the meat when serving
Brown rice and an Asian vegetable medley round out the bill of fare
The meat was incredible: Very moist with a lot of subtle flavors on top of a great sear. The grilled scallions were great too.
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It is always fun when you find a recipe that has a short prep time, short grilling time and is long on flavor. The first recipe I tried from Essentials of Grilling by Williams-Sonoma was one of these. There is a simple to make, six ingredient, Asian influenced marinade that you soak the steak in at room temperature for 20-30 minutes. You take some scallions and coat them with vegetable oil and that is the prep. Meanwhile you can have your grill fired up and set for high. The flank steak is grilled for 5 minutes a side and rests for 5 minutes. The green onions grill for 4 minutes and you turn them several times. The wide end of my Steven Raichlen tongs made it easy to scoop up the green onions 6 or 8 at a time and flip them together. You carve the meat at an angle like London Broil and serve it over a bed of green onions. The juices generated during the carving are poured over the top. This meat was tender, moist and had some great subtle flavors in addition to that of the seared crust. This was a great debut for my new cookbook and I plan to make two more recipes from it before the weekend is over. This is one of those meals you may want to double up on, because once you start eating it you just can’t stop.
Williams-Sonoma's Essentials of Grilling
Ginger Soy Flank Steak with Grilled Green Onions - Page 70