I traveled to Washington, DC the other weekend to celebrate my grandma’s birthday and to visit my sister, Chef Aud.
I learned several things. One, I should never complain about Columbus traffic EVER AGAIN. Two, it is safer to hang clothes in the backseat of a car behind the driver, not behind the passenger (don’t ask). Three, Chef Aud is a fabulous cook.
Whereas I often struggle with just cooking for the mister and me, Chef Aud prepared a full dinner for twelve of us. Twelve! Cooked-to-order flank steak. With appetizers. And dessert. And no tears.
The star of the dinner was this flank steak with a tangy soy marinade. I typically only (and always!) marinate meats for grilling, but she made it work with a cast iron skillet instead. When I tried this at home, I made sure I had a chair underneath the smoke detector just in case.
The carnivore in me was delighted. Thrilled, even! I hope you enjoy this as much as we did.
Soy Marinated Flank Steak
1 cup soy sauce
1/4 cup packed light-brown sugar
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon red-pepper flakes
1/4 teaspoon ground pepper
1 flank steak (about 1.5 or 2 pounds)
1. In a 9 x 13 baking dish, combine all ingredients but the flank steak. Then add the flank steak, cover securely, and swish mixture around so that it covers the top of the flank steak as well.
2. Marinate in refrigerator for 1-2 hours, turning the steak every so often so that all sides of the steak receive equal marinade.
3. Heat cast iron skillet to high.
4. Cook steak for 2-3 minutes on each side, or until browned. This is what mine looked like, though in retrospect it could have perhaps used a minute more on each side:
5. Remove cast iron skillet from heat and let steaks sit for about 10 minutes.
6. Then move steaks to cutting board, cover with tin foil and let rest. Resting allows the muscles of the meat to relax and creates a more tender steak.