We love finding a quick, low-maintenance recipe, and we sure did find it in yesterday's Spicy Asian Marinated Flank Steak (Cooking Light, June 2010).This recipe does require some advance preparation, because the steak needs to be marinated for 24 hours. It also has a barrage of ingredients, most of which are pantry staples that you will have already. (Yes, we have bottled ginger at all times - why do you ask?)
The first step is to combine almost all of the ingredients (the first 10) in a ziplock bag. Place it in the fridge for 24 hours, remembering to turn it...well, whenever you remember. That part's not essential.
When you get home in the evening, transfer the marinated steak to the grill or a grill pan, coating whichever you choose with a heavy dose of cooking spray. Grill the meat for 4 minutes on each side, or until you're comfortable with the degree of doneness.
We accidentally deleted our action shot of the steak being grilled, but we did grab a picture with the finished product, all dressed up! This is the meat with a side of steamed rice and some sugar snow peas, red bell peppers, and red onions, which we sauteed for about 5 minutes in toasted sesame oil and a dash of sea salt.
Between the quick-cooking steak, the easy side, and our good friend, the rice cooker, this dinner was a cinch to put together. The meat was flavorful but not overwhelming, with the grilled pineapple adding a touch of sweetness. This dish could become a staple for us, especially if we start working in new spices and flavors with the same standard formula. (Next time we're thinking jalapeno peppers and a dash of sriracha rooster sauce!)
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