What makes a go-to recipe for you? It’s something personal, something that really depends on how you cook and how much you really enjoy cooking. For me, go-to recipes have to produce dishes that make you crave seconds and eye leftovers. But they also need to be low-fuss.
This recipe fits the bill for me. It takes some planning — the flank steak needs to marinate for a few hours (minimum) and needs to be room temperature when you go to cook it. But ultimately between making the marinade and cooking, this takes less than 20 minutes to make. Easy peasy? Definitely.
The flavor of this is remarkably like our favorite beef with broccoli. The difference? It’s not drowning in sauce — the flavor permeates the meat and the sauce adds a nice boost, but it’s not a gravy-heavy dish. So yes, it looks a little different but the taste is spot-on.
We adore it.
This isn’t the first time that I’ve mentioned this dish – I actually wrote about it two years ago. I can’t tell you how many times we’ve had this since then, but I can tell you that it’s not often enough. As Shawn said last night, we really need to make this more often.
More Flank Steak Recipes:
- 1/2 cup low-sodium soy sauce
- 1 tsp ground ginger
- 1/2 tsp pepper
- 2 cloves garlic, , minced
- 1 tbsp sesame oil
- 1/4 cup olive oil
- 1 1/4 lb flank steak
- 2 cups steamed broccoli
- 2 cups cooked white rice
- Whisk together soy sauce, ginger, pepper, garlic, sesame oil and olive oil. Pour into a large resealable plastic bag and add the flank steak. Marinate for at least three hours (longer is better!).
- The flank steak should be at room temperature when you are ready to cook. Preheat your broiler on high for two minutes. Place the flank steak on a broiler pan, reserving the marinade. Pour the marinade into a small saucepan and set aside.
- Cook the flank steak under the broiler on the highest rack for 5-7 minutes on each side, until cooked to medium doneness. Remove from oven and let sit for 10 minutes before slicing against the grain.
- Meanwhile, place the saucepan with the marinade over medium-high heat and bring to a boil. Reduce heat to medium-low and let simmer for 5 minutes.
- Plate the beef with the rice and broccoli and spoon the sauce over. Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.