flank steak seared with garlic & soy

flank steak

Don’t you just love it when something comes along that makes you look like you might actually share DNA with Julia or Jacques! Like all passionate cooks, they’ve had their struggles, and like most of us, more than once – which might help explain why us folks crazy for cooking, can actually lose our minds on occasion! Meet flank steak – done to perfection. Frankly, (aren’t you glad I didn’t say flankly?!) you’d be hard-pressed to come up with a more delectable way to prepare it. Assuming you’re after gorgeous, juicy, flavourful slices of melt-in-your-mouth ambrosia! Get ready for the easiest prep you’ll ever do – all you need (besides the flank steak) is a resealable bag, soy sauce, garlic (cloves or powder) and olive oil – that’s it.

flank steak

The game plan is 3-fold, as all great game plans should be. Just ask any coach – it’s what you do before, during and after the game – that determines the outcome of the game – and flank steak is no different. So what’s the flank steak game plan? Marinate before, searing high heat during, and cool down time after. So assuming you stick to the plan – you’ll have flank steak reeling off into the stratosphere before you realize you won the game before it even started.

click here to jump down to the flank steak seared with garlic & soy recipe

flank steak

1. Get your flank steak.

flank steak

2. Get your ammo.

flank steak

3. Get it all in the bag.

flank steak

4. Seal the bag, lay on a plate or bowl and refrigerate anywhere from an hour to several.

flank steak

5. Get your pan screamin’ hot – that’s water goin’ down – and the pan’s ready when the water runs for its life! Lay the flank steak right in the hot pan, no oil, no nothin’.

flank steak

6. After about 5 minutes in the pan, flip your flank and this is what you’ll find – I know, I know …

flank steak

7. Another 5, and it’ll be ready to come off the heat. And how do you tell if it’s ready? Do the palm test.

flank steak

8. Get it off the heat and immediately lay it on a piece of aluminum foil.

flank steak

9. Wrap it up, like, yesterday and leave it to rest at least 15 minutes. It will continue to cook from the residual heat.

flank steak

10. After 15-20 minutes – slice against the grain – and thin slices are what you’re after. Oh boy!

flank steak

11. Nice and thin – these slices are ready for anything – fajitas, burritos, salad, tacos, sandwiches, as is –

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