Day 3: Marinated Flank Steak

From the Dianna Collection. Tonight's choice was based on the fact that my mom was coming to dinner, and she despises chicken of any kind. She says she'll eat it if it's well disguised, but very few recipes have accomplished this feat. She likes steak, so I figured I'd give this recipe a whirl. The other main reason for choosing this recipe is that 99.9% of it is prepared the night before making it a throw in the oven kind of a meal. I knew we'd be outside most of the day and that the kids, and me, would need showers/baths before being able to sit at the table. Therefore, I knew I needed something quick.

Paul had a meeting for his golf team so he wasn't able to dine with us or offer his verdict, but my mom will serve as a guest judge this evening instead.

Calories: 207 per serving WW: 5 points

Marinated Flank Steak(4 servings)

1/4 cup low sodium soy sauce

2 teaspoons honey
2 teaspoons grated ginger root or 1 teaspoon ground ginger
2 teaspoons grated lemon zest
2 garlic cloves, minced
1 tablespoon dry sherry
pinch crushed red pepper flakes
1 lb flank steak
2 teaspoons olive oil
salt/pepper

Step 1: In a gallon size Ziploc bag, combine soy sauce, honey, ginger, lemon, garlic, sherry, pepper flakes. Then add steak.

Step 2: Seal the bag, squeezing out the air; turn to coat steak. Refrigerate, turning the bag occasionally, for 24 hours or overnight.

Step 3: Remove meat from refrigerator at least 30 minutes before broiling

Step 4: Pat meat dry with paper towel and discard extra marinade. Rub meat with olive oil

Step 5: Broil meat 3 inches from heat(4 minutes per side), turning only once and salting the cooked side.

Step 6: Season with pepper and let cool on cutting board for 2-5 minutes. Slice thin on a diagonal.

Kitchen Play by Play: LOVED that I could do it at night after the kids were asleep. I wish more recipes had this option. Super easy. I used ground ginger, regular soy sauce, and 3 cloves of garlic. Paul helped me prepare the marinade and our combined prep time was probably 4 minutes. We put it in the fridge and moved it around 2 or 3 times during the 24 hour period. I took it out about 45 minutes prior to broiling. I broiled the meat in a 9x13 glass pan and really did put it as close to the flame as it could get. I was skeptical about the meat being cooked in 8 minutes and as it turned out I was right to be weary of the timing. My mom took it out the first time and said it was mooing at her(very rare). I put it back in for another 3 minutes, and it still was very pink. I then sliced it and put it back in a third time for 3 minutes more. After it's third visit to the oven, it was a solid medium. I like well done, so it was difficult for me to keep from putting it back in again; but, I was worried I was going to dry it out. We had sweet potatoes again because my mom loves them and broccoli for Austin.

No picture...my camera is out of batteries, and we do not have any in the house. I will get some before tomorrow's post.

The Verdict:
Nicole- you know how I feel about steak. I don't like it. If I do eat it, it needs to be drenched in A1. Well, times are changing...this steak was wonderful, and it certainly did not require A1. The flavor was outstanding. It is a real palate pleaser. Paul is going to be upset he missed it, but I saved some for him. I give it a strong 4. It would be a 5 if the meat was a little more well done. I'll have to play with the cooking time a little more next time I make it.

Cathi(mom)-gives it a 3.8. Not a ginger fan, though it wasn't too gingery.

Austin- My meat hating child was not at the table tonight. The child who had an iron deficiency and will only eat fast food cheeseburgers, was shoving this meat into his mouth by the fistfuls. He asked for more meat 3 times. He even said, "so good." He didn't even ask for ranch or ketchup. Just meat...straight up. From Austin's reaction alone, I may be making this dish once a week from now on.