If you’re wondering where this lovely-looking flank cut came from, then check out Grazin’ Angus Acres’ farmers’ market schedule. You can call ahead and place an order for it too.
p.s. Dan Gibson was recently on NBC’s Nightly News, so be sure to watch the video on GAA’s homepage. I also had the pleasure of visiting the farm recently and will fill you on that magnificent day soon.
1 teaspoon thinly sliced fresh ginger
1 clove garlic, thinly sliced
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon coarse sugar or honey
Salt and freshly ground pepper, to taste
1 1/2 pound flank steak
1/4 thinly sliced scallions
Add all the marinade ingredients to a heavy duty zip-top plastic bag. Close bag and shake very well to combine. Add steak to bag and let marinate at least four hours, and preferably overnight.
Preheat oven broiler. Drain steak, reserving marinade, and place on a rack fitted inside a rimmed baking sheet. Cook steak under broiler 5 to 7 minutes, until nicely browned on top. Turn and cook an additional 5 to 7 minutes.
Meanwhile, pour marinade into a small pot and bring to a boil. Cook for two minutes at a vigorous boil, then reduce to a simmer and cook for five more minutes—juices will reduce a bit. Let steak rest at least two minutes before slicing. Arrange on a platter, pour over reduced juices and scatter sliced scallions over top to serve.
Note: This can also be cooked on a preheated gas grill or prepared charcoal grill.