This marinated flank steak is a quick and flavorful weeknight dinner that delivers big taste with minimal effort. The beef is tenderized by a zesty mixture of soy sauce, maple syrup, orange juice, and dry sherry, which infuses the meat with deep umami and bright citrus notes. Scoring the steak before marinating helps the flavors penetrate deeper, ensuring every bite is juicy and aromatic. The reserved marinade is boiled and thickened into a glossy, rich sauce that complements the charred exterior of the grilled or broiled steak. Perfect for serving with rice, stir-fried vegetables, or noodles, this dish brings restaurant-quality flavor to your home kitchen. It’s an excellent choice for entertaining or a satisfying family meal.
Marinated-Flank-Steak-Mainbeef-1_1
Description
This marinated flank steak is a quick and flavorful weeknight dinner that delivers big taste with minimal effort. The beef is tenderized by a zesty mixture of soy sauce, maple syrup, orange juice, and dry sherry, which infuses the meat with deep umami and bright citrus notes. Scoring the steak before marinating helps the flavors penetrate deeper, ensuring every bite is juicy and aromatic. The reserved marinade is boiled and thickened into a glossy, rich sauce that complements the charred exterior of the grilled or broiled steak. Perfect for serving with rice, stir-fried vegetables, or noodles, this dish brings restaurant-quality flavor to your home kitchen. It&# 226;ÂÂs an excellent choice for entertaining or a satisfying family meal.Ingredients
Directions
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Score the flank steak diagonally on both sides in a crosshatch pattern to help the marinade penetrate.
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In a large bowl or zip-top bag, combine the maple syrup, soy sauce, green onion slices, orange juice, dry sherry, and ginger.
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Place the flank steak in the marinade, ensuring it is fully coated. Cover and refrigerate for several hours or overnight, turning once.
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Remove the steak from the refrigerator and let it sit at room temperature for 15-20 minutes before cooking.
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Reserve the used marinade in a small saucepan; set aside.
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Preheat your broiler or grill to high heat.
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Place the steak on the broiler rack or grill grate, positioning it 6 to 7 inches from the heat source.
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Broil or grill the steak for about 6 minutes on each side, or until it reaches your desired level of doneness.
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While the steak cooks, bring the reserved marinade in the saucepan to a boil over medium-high heat.
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In a small separate bowl, dissolve the cornstarch in the cold water until smooth.
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Stir the cornstarch mixture into the boiling marinade.
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Continue cooking the sauce for 2 to 3 minutes, stirring constantly, until it thickens.
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Transfer the cooked steak to a cutting board and let it rest for 5 minutes.
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Slice the steak thinly against the grain and serve with the warm thickened sauce drizzled over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always boil the used marinade before serving it as a sauce to kill any bacteria from the raw meat.
Slice the flank steak against the grain to ensure maximum tenderness.
If you don't have dry sherry, you can substitute with dry white wine or apple cider vinegar.
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. It makes great leftovers for stir-fries or sandwiches.
