Happy Valentine’s Day, friends! Here’s to hoping you don’t fall too hard for the conversation hearts…don’t get discouraged that your treat options are limited…if you need ideas for some healthy-ER treats, check out our Valentine’s Day post from last year.
Back to flank steak.
This one is on our regular rotation–it is so simple, and a crowd pleaser! I am drawn to recipes that require no chopping, the ingredients are in the pantry, and so tasty it’s hard not to eat the whole thing. Icing on the cake: it can be a freezer meal. While I am at it, I usually double or triple this one, to have it on hand in the freezer (a.k.a. “pantry”). It’s also great to be able to respond quickly for a friend who may be in need of a meal. (**For another fabulous simple marinade/freezer meal, look back at our Chicken Shawarma.)
(Recipe courtesy of Once A Month Cooking.)
1.5 to 2 lb flank steak, trimmed, sliced in 1-inch strips against the grain
3/4 c olive oil
1/4 c tamari, coconut aminos, or soy sauce
2 tbsp honey
1 tbsp sesame seeds
1/2 tsp red pepper flakes (or to taste)
In a 1-gallon ziplock bag, combine marinade ingredients well, then add meat. Marinate 4 to 24 hours, or pop in the freezer for up to 6 months.
Remove meat from marinade, discard excess. Grill the strips over hot coals, or place under broiler for 3 minutes per side, or to desired doneness.
Disclaimer: it seems like it is TOO simple…like it couldn’t have much flavor, or you should have to tweak it one way or another. Let me encourage you, don’t bother. It is just good on its own. Also–yes, there is a bit of honey in the marinade. Unless you know this sugar will send you careening for the nearest candy shop, it is worth using. I really don’t like to split hairs on these things. Sweetener tenderizes the meat, and balances the flavor perfectly. The majority of the marinade gets dumped out, so truthfully, you are only ingesting a trace. 🙂