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Friday, 13 January 2012

Ginger and Garlic Flank Steak

Flank steak is one of my favourite cuts of meat. It's relatively inexpensive, cooks quickly, and has lots of flavour. It's also lean, high in protein, and a great source of iron which, as we all know, helps us play.

There are two essential rules to cooking flank steak. First, as with most meats, you have to let it rest before you slice it to lock in all those delicious steaky juices. Second, you have to slice it across the grain.

Ahh, but what exactly is this "grain" I speak of and which direction is "across"? Well class, take a closer look at your steak and you'll notice muscle fibres running in one direction. If you cut your steak in the same direction as those fibres, you'll end up with a tough, stringy piece of steak that no human mouth can chew. However, if you slice across the muscle fibres in thin strips, they'll break apart more easily and your eating experience will be far less agonizing.

I often like to serve this with baby bok choy sauteed with a little garlic, crushed chili, and a drop of sesame oil.

1 medium flank steak (approx 2 lbs)
4 cloves garlic, peeled and smashed
2 tbsp freshly grated ginger
2 tsp crushed chili flakes
2 bottles of ginger beer or ginger ale
1 tbsp soy sauce
dash of Worcestershire sauce
freshly ground pepper

Combine all ingredients in a shallow dish. Marinate the flank steak for at least 30 minutes. I usually aim for about 2 hours.

Remove the steak from the marinade and pat dry with paper towel. Heat a drizzle of grape seed oil on high in a large cast iron frying pan or grill pan. Once the pan is hot, add the steak. Cook for about 3 minutes per side for medium rare. Remove the steak from the pan and let it rest for 5-10 minutes before slicing. Slice in thin strips across the grain and serve.

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