Marinated, Skillet-Seared Flank Steaks

Flank steaks marinated and pan-seared are a carnivore’s dream come true.

Skillet Seared Flank Steaks from The Foodie Army Wife

 

Ordinarily, most people would cook just one flank steak this way. But with my menfolk, I make 2 for dinner.

In a bowl, grate a tablespoon and a half of fresh Ginger.

1

 

Then grate 6 cloves of garlic.

2

 

You’ll need half cup of Red Wine, like a Pinot Noir.

3

 

and a half a cup of Soy Sauce.

4

 

Then measure out some Honey…

5

 

and a tablespoon of Sesame Oil.

6

 

Finally, 3/4 of a teaspoon of Red Pepper Flakes.

7

 

Combine these all in a bowl, and stir until the honey dissolves.

8

 

I don’t have a gas stove, so I sear these in my Grandfather’s cast iron skillet. If I had a gas stove, I would use my griddle. But since I can’t use my griddle, I’m going to cut the flank steaks in half, to make them fit in the skillet easier later. If you have a gas stove and a griddle, you can leave them whole. You decide.

9

 

Place your steaks into a gallon sized zip-lock bag. Pour the marinade over the steaks, and close the bag – removing as much air as you can.

10

 

Lay your steaks in the fridge (in a pan, just in case the bag leaks) and let them marinate for 6-8 hours.
A couple of times through the day, turn the bag over, so that the steaks are well-bathed in the liquid.

11

 

When it is time to cook dinner, heat up a cast iron skillet (or griddle) to fairly hot.
Lay the steak in the hot skillet, (un-oiled) and don’t touch. Let it sit for about 3-6 minutes (depending on how done you want your steak) then turn it over and repeat.

12

 

As you cook the steak portions, place the cooked ones on a pan and let them rest.

13

Oh my goodness.

14

 

After your steaks have rested a few minutes, place them on a cutting board and begin cutting into strips across the grain of the meat.

Enjoy!

15

Marinated, Skillet-Seared Flank Steaks

Ingredients

  • 2 Flank Steaks (or 1 if you don’t need that much.)
  • 1 1/2 Tb grated fresh Ginger
  • 6 cloves Garlic, grated
  • 1/2 c Red Wine, like a Pinot Noir
  • 1/2 c Soy Sauce
  • 1/4 c Honey
  • 1 Tb Sesame Oil
  • 3/4 tsp Red Pepper Flakes

In a bowl, combine all of the ingredients except the steaks. Whisk them together until the honey is dissolved.

Cut the steaks in half if you are using a cast iron skillet. If you will be using a griddle, you can leave them whole if you wish.

Place your steaks in a gallon sized zip-lock bag.

Pour the marinade over the steaks, and close the bag – removing as much air as you can.

Lay your steaks in the fridge (in a pan, just in case the bag leaks) and let them marinate for 6-8 hours.

A couple of times through the day, turn the bag over, so that the steaks are well bathed in the liquid.

When it is time to cook dinner, heat up a cast iron skillet (or griddle) to fairly hot.

Lay the steak in the hot skillet, and don’t touch. Let it sit for about 3-6 minutes (depending on how done you want your steak) then turn it over and repeat.

As you cook the steak portions, place the cooked ones on a pan and let them rest.

After your steaks have rested a few minutes, place them on a cutting board and begin cutting into strips across the grain of the meat.

Enjoy!

Notes

Try cooking this on your grill this summer, too!

http://thefoodiearmywife.com/marinated-skillet-seared-flank-steaks/

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