I used to enjoy my steak medium-rare; and, though I agree that's the most appetizing in photos, I now eat my steak medium-well, as you see photoed here.
I know you and yours will love this very flavorful steak as much as I do...plus, it's so easy! This is a great one for Labor Day, folks!
Man, That Looks So Good...
As adapted from Southern Living's recipe for Grilled Flank Steak with Watermelon Salsa
Serves approx. 3-4
Ingredients
- 1/4 c. + 2 TB unsulphured molasses
- 2 TB + 2 tsp. soy sauce
- 2 TB canola oil
- 2 TB fresh lemon juice
- 1 TB Worcestershire sauce
- 1/2 tsp. dried, crushed red pepper
- 1 TB freshly grated ginger or 1 tsp. ground ginger (I used ground)
- 1 large garlic clove, minced
- 1 to 1 1/2 lb. flank or sirloin steak
- Non-stick cooking spray for the grill
Directions
- Place all of the ingredients, except the steak, in a gallon-sized plastic freezer bag and squeeze the bag to combine well. Add the steak, seal the bag and marinate in the refrigerator 4 to 24 hours.
- Preheat the grill to 400º to 450º (high heat). (I used an indoor electric grill and preheated to 355º.)*
- Lightly spray the grill with the non-stick cooking spray and grill the steak approx. 6-8 minutes each side (this will yield a steak somewhere between medium-rare to medium-well for an approx. 1/2" thick cut), or to desired degree of doneness.
- Remove from the grill and let stand about 10 minutes to absorb the juices.
- Slice diagonally across the grain into thin slices.*
*Tips
- The original directions call for using an outdoor grill and cooking the steak with the grill lid down. I have not tried this, as my current home-owners' regulations do not allow for outside grills.
- Also, the original recipe specified seasoning with salt and pepper after sliced; however, I didn't feel this was necessary.
Not only will you enjoy this delectable steak as an entree with sides, it's also terrific on salad greens with Gorgonzola cheese and blue cheese dressing.
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