Sweet and Savory Flank Steak
Ingredients
- ½ cup brown sugar
- ½ cup olive oil
- ½ cup soy sauce
- 1 cup pineapple juice
- 1 Tbsp freshly grated ginger
- 4-5 cloves garlic
- up to 2 lbs flank steak
Instructions
- Combine the first 6 ingredients for the marinade. Whisk together until combined. Remove ¼ c and set aside
- Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just lightly score- like ⅛ inch- into it. This will help tenderize the meat. Place the steak in a large ziploc bag and pour marinade (excluding the 1/4 cup you set aside) over it. Refrigerate 8 hours or overnight.
- Take it out of the fridge for 30 minutes before grilling.
- Place the steak on the grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 cup marinade you set aside to brush over the steak in the last few minutes of grilling. (That's a little trick I use for pretty much any meat that has a marinade just to splash it with and extra punch of flavor at the end. The flank steak should still be pink in the middle when done.
- Remove from the grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.
Notes
If you don’t have a grill, the other way to cook a flank steak is under the broiler (please don’t anyone just pop it in a frying pan. Not good.) Place on a broiler pan on the upper rack and broil for about 5-10 minutes per side depending on the size. Because this particular marinade has sugar in it, you’ll want to watch carefully so it doesn’t burn. If you see the sugar burning too much, then you might want to move your rack down.