Asian Flank Steak

We first had this meal when we were expecting triplets and visiting Super Suppers monthly. I was thrilled that it was in the Super Suppers cookbook, too. Although the flank steak is not my favorite cut, it is an economical cut of beef that tastes great when it is marinaded for a day, grilled, then cut right. Sometimes, we use the same marinade with a different cut, too, though.

3-4 servings

1 1-1 ½ pound beef flank steak (or similar)
1/4 C. soy sauce
2 TB freshly squeezed lemon juice
2 TB finely minced onion
2 TB packed brown sugar
1 TB toasted sesame oil
2 tsp grated fresh ginger
1 1/2 tsp minced garlic
1/2 tsp dried red pepper flakes (optional)

1. Place flank steak in a resealable plastic bad; add soy sauce, lemon juice, onion, brown sugar, sesame oil, ginger, garlic, and (if desired) red pepper. Seal bag; turn to coat evenly. Refrigerate 1-24 hours, turning bag occasionally.
2. Preheat grill to medium-high heat.
3. Remove steak from bag, reserving marinade. Grill steak for 10-16 minutes for medium rare (135 F) turning once halfway through grilling. Meanwhile, simmer marinate over medium heat until reduced by half; keep warm.
4. Let steak stand 5 minutes. To serve, slice meat across grain into very thin slices. Drizzle with reduced marinade.

MAKE AHEAD
Add all ingredients to a freezer bad and freeze up to 6 weeks. Defrost completely in the refrigerator. Continue according to step 2