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...
I'll Try To Save Some For You!
As adapted from Southern Living's recipe for Grilled Flank Steak with Watermelon Salsa
Serves approx. 3-4
- 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
- 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.*
- 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.