Have you seen the price of flank steak lately? Oh my – through the roof! The only cut of meat more expensive is Filet Mignon. The price alone nearly stopped me in my tracks. Yet I had a wonderful meal planned, and it all centered around the Flank Steak.
So what’s the deal with Flank Steaks anyway? Once upon a time, the thin strips of beef from the underbelly of the cow, where Flank comes from, was tossed into the scrap meat pile and then ground with other scraps for Ground Beef. The reason for this is because Flank Steaks and Skirt Steaks are thin pieces of meat. No one could imagine anyone laying out the cash for such a thin slice of beef. Butchers were the first to discover the intense flavor in these ribbons of meat, taking those cuts for themselves. Along came the popularity of Stir-Fried Beef and Beef Fajitas. Suddenly this nearly forgotten cut of meat was all the rage. If you look at a cow, not a whole lot of meat can be found in the Flank in comparison to the chuck or round areas. Supply and demand drove up the prices.
I love the flavor of Flank Steaks, Flat Iron Steaks or thin Skirt Steaks. Any of these cuts of meat need to be cooked quickly and NEVER should be more than medium (some pink) to remain tender. More to the rare side is best, and never to the well side. If you are one of those people who needs a steak cooked well-done, these are not the cuts for you unless you enjoy eating shoe-leather.
My guys could not rave enough about this delicious supper. Whenever I serve it, there was nothing left except a few spoonfuls of rice. Delicious, delicious, delicious. Those words are music to my ears. Lots of yums and requests for more. Yeah, that’s when you know you have a family hit on your hands!
Teriyaki Flank Steak over Vegetable Fried Rice
1 beef flank steak (1-1/2 to 2 pounds)
1/2 cup plus 1/3 cup Soy sauce, divided
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground ginger
2 garlic cloves, minced
Place steak in a large resealable plastic bag. In a two-cup glass measuring cup, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. You should have about 1 cup of mixture when all is said and done. (By mixing in a measuring cup, it is easy to divide between marinade and sauce for drizzling later) Pour half of the marinade over steak. Seal bag and turn to coat; refrigerate eight hours or overnight. Cover and refrigerate remaining marinade.
When ready to cook; cover a broiler pan with foil and lightly spray with cooking spray. Remove steak from the refrigerator, place on prepared broiler pan. Pour a little of the marinade over the steak, discard any remaining.
Heat broiler element and broil steak 3 to 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; for medium, 160 degrees).
Remove from oven, cover and let rest for about 8-10 minutes on broiler pan to keep warm. Transfer to a cutting board and slice thinly across the grain.
Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil on high heat; reduce to medium and cook until liquid is reduced by half. Keep warm until ready to use.
Vegetable Fried Rice
2 tablespoons butter, divided
3 eggs, beaten
2 cups cooled, cooked rice
1 package (9 oz) frozen young peas and pearl onions (see note)
Salt and Pepper to taste
Chives or green onion tops for garnish, if desired
Make your rice however you normally cook up rice. (I use a rice steamer). Once rice is cooked, spread out on a foil-lined baking sheet and allow to cool.
Beat eggs in a bowl, set aside until ready to use.
In a large skillet or wok, heat butter over medium heat. Cook peas and onions, stirring, until cooked through. Add cooled rice and beaten eggs. Cook, stirring constantly with a wooden spoon or spatula to lift and turn mixture until eggs are scrambled into the rice and peas.
Taste and season with a little salt and pepper if desired. Cover and keep warm until ready to serve.
Note: If you cannot find peas and pear onions together, okay to use a small bag of each, blending the amounts based on your own personal tastes.
To serve: Spread fried rice on a large serving platter. Top with sliced Flank Steak. Drizzle with reduced sauce. If desired; garnish with a little chopped chives or green onion tops. Dish up and enjoy all the yummy goodness.
Serve and enjoy. This is wonderful with sweet iced tea as the beverage of choice.