When I talked about cooking from magazines last week, I mentioned this recipe from Cooking Light. We liked it so much that I planned to make it again this week — totally a sign of a good recipe. (I didn’t make the suggested sides this time though … I was the only one who enjoyed them last time.)
I made one small change this time: instead of broiling it, which the recipe calls for, I grilled it (or more accurately, I had Shawn grill it). Turns out that while it was great under the broiler, it was exceptional from the grill. This will definitely hit our table several times this summer. What I really like is that the marinating time is so short, so it falls into my normal dinner cooking time without forcing me to prep dinner during time I have blocked off for my kids or work.
This time, I served it with a big salad of romaine lettuce, tomatoes, sunflower seeds and gorgonzola cheese. For the carb, I whipped up a batch of Whole Wheat Biscuits while Shawn grilled the flank steak. And this time? Everyone was happy.
Grilled Maple Soy Glazed Flank Steak
adapted from Cooking Light, March 2010
Note: The Cooking Light version of this recipe recommends that you broil the meat. Here, I grill it. Since the recipe is fundamentally the same though, I suggest printing from the above link and just noting my grilling instructions below.
1 1/4 – 1 1/2 lb flank steak
1/4 cup low-sodium soy sauce
3 tbsp maple syrup
2 tbsp sherry
2 tbsp sesame oil
1 tsp Sriracha
1/8 tsp black pepper
Pierce the steak with a knife all over on both sides. Set in a large bowl with a flat bottom.
Whisk together the soy sauce, maple syrup, sherry, sesame oil, Sriracha and pepper. Pour over the flank steak. Let the steak marinate for 30 minutes to one hour, turning once or twice to let the marinade sink into both sides.
Preheat your grill over medium setting.
In the kitchen, transfer the marinade to a small saucepan and boil on medium-high for 3-4 minutes until thick and syrupy.
Outside, place the flank steak on the grill and brush with half of the reduced marinade. Cook for 6-8 minutes per side to desired doneness, brushing the second side with the remainder of the marinade.
Serve with a big salad.