Preparation time: 10 minutes (plus 1 hour marinating time)
Cooking time: 30 minutes
Difficulty rating: Easy
Flank steak is naturally tough, but the combination of marinating it in a home-made teriyaki marinade of mirin, sake, and soy sauce, along with a fast sear on high heat, and cutting thin slices against the grain, makes for a juicy, more tender eating experience.
Number of servings: 6
1.200kg flank steak
150ml soy sauce
1 tbsp of freshly grated ginger
1 tbsp of sugar
Sunflower, rapeseed or coconut oil
Combine the mirin, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl. Place the steak in the marinade and let marinate for at least an hour, and up to 48 hours. If marinating for more than an hour, keep chilled until an hour before you plan to cook.
When ready to cook, remove steak from marinade, reserving the marinade. Place steak on a plate and set aside. Place marinade in a saucepan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.
Please note that if you are concerned by the idea of reusing the marinade after raw steak has been sitting in it, you will be boiling the heck out of this marinade, killing anything that may have decided to grow in it during the marinating process. Also steak isn’t the same as chicken. People eat steak raw (beef carpaccio). Salmonella is not a problem with steak; it is with chicken. If you are still concerned, make twice as much marinade, and reserve half to boil down to make the sauce, using the other half as a marinade.
When grilling the steak, prepare your grill for high, direct heat. Pat dry the steak. Rub a little oil, (I prefer coconut oil) all over it. Place the steak on the hot grill or pan. Sear for 8 minutes total time using the “10 o’clock 2 o’clock method” as demonstrated at The Grilling School or until the side is well browned, and turn the steak over and sear the other side. Baste the steak with teriyaki sauce. When the steak is well seared on both sides, remove from the heat and let rest for 10-15 minutes covered with a sheet of tinfoil.
Notice the direction of the grain of the steak (the striations in the muscle fibres of the steak). Slice the steak in half, following the grain of the steak so that you are slicing along the grain. (This will make it easier to make cuts across the grain.) Then make thin slices (½cm) across the grain and on a slight diagonal. Slicing this way will break up the muscle fibres, making this naturally tough cut of meat quite tender.
If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce. There’s lots of goodness in the steak “jus” that you don’t want to waste.
Arrange on a serving plate and pour the remaining teriyaki sauce over it. Enjoy!
For all your BBQ needs and more information on The Grilling School visit The BBQ Shop on the Calpe-Moraira road or online www.thebbqshop.es.