{"id":2725,"date":"2016-08-02T07:00:12","date_gmt":"2016-08-02T07:00:12","guid":{"rendered":"http:\/\/betondinner.com\/?p=2725"},"modified":"2018-07-04T19:25:55","modified_gmt":"2018-07-04T19:25:55","slug":"soy-sauce-honey-marinated-flank-steak","status":"publish","type":"post","link":"https:\/\/betondinner.com\/soy-sauce-honey-marinated-flank-steak\/","title":{"rendered":"Soy Sauce & Honey Marinated Flank Steak."},"content":{"rendered":"

\"Soy<\/a><\/p>\n

For some reason, flank steak had fallen out of our rotation. A couple of months ago, I bought some on a whim at Costco, and that night\u00a0all the stars aligned, and the combination of sweet and savory flank steak, a\u00a0baked sweet potato<\/a><\/span>, and roasted broccoli was a freaking home run. Everyone ate everything, people had seconds, and no one complained about any part of the meal! My girls are pretty good eaters, but there aren’t a ton of meals that get that universal approval. And like – a couple of days ago I made a meal that made 4 out of the 4 of us who eat solid food\u00a0literally, actually gag<\/em>. Two of us on super dry salmon, and two of us on mushy, overcooked\u00a0zucchini. (Don’t worry, it was nothing a little post-dinner Dairy Queen\u00a0couldn’t fix.) So yeah. It’s\u00a0a happy, floaty feeling to know everyone ate and enjoyed their meal (bonus: it included two\u00a0vegetables and zero pizza<\/a><\/span>).<\/p>\n

Flank\u00a0steak has been on the menu several times since then, and the magic hasn’t worn off. To partake of this miracle food yourself, throw a few marinade ingredients into a big ziplock bag: soy sauce, honey, vinegar, olive oil, garlic, and ginger.<\/p>\n

\"Soy<\/a><\/p>\n

Add the flank steak and stick it back in the fridge until you’re ready to cook it – ideally, I recommend doing this in the morning, but it still tastes good if it only gets a couple hours.<\/p>\n

Jay is the griller at our house, and that’s definitely my favorite way to cook flank steak (smoky grill flavor + no work for me = winning), but you can do it under the broiler, too. (I\u00a0included a link below\u00a0to a guide if you go the oven route, since I’ve done it, but not recently.) Either way, you can get all that flavor from the marinade seared in with\u00a0a beautiful crust!<\/p>\n

\"Soy<\/a><\/p>\n

I like to serve the flank steak with a potato side dish (like oven fries<\/a><\/span> or crispy parmesan potatoes<\/a>,<\/span> or you can keep it all on the grill with these grilled potatoes<\/a><\/span>) and something green. It’s also great with brown rice<\/a><\/span> and stir-fried vegetables, especially if you boil the leftover marinade while the meat is cooking so you can use it as a sauce. If you’re lucky enough to have leftovers, I love how the ginger-y soy sauciness of the sliced steak tastes on a salad – especially with a peanut dressing and a bunch of chopped peanuts and crunchy sesame seeds, like this one<\/span><\/a>!<\/p>\nPrint<\/a>

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