My mom and I each cut 6 minutes off our previous half marathon times and now have post-race fever! I already picked out my next two races. Full marathon, here I come!
I haven’t always been a runner, but the last few years have turned me into a running addict. It’s not always easy to get myself out on a 10 mile run, but finishing a long run is such a satisfying feeling! Now if I don’t get a few runs in each week, I just feel slightly off.
But anyway, on to the main event! This week, I decided to treat my boyfriend, Andrew, to one of his favorite meals.
This flank steak is marinated overnight to infuse it with complex, fresh flavors with just a touch of spice. Slice it thin and serve over white rice for a simple, delicious, and healthy meal.
Asian Marinated Flank Steak
- 1-1 1/2 pound flank steak
- 1/4 c. low sodium soy sauce
- 1/4 c. balsamic vinegar
- 2 cloves of garlic, minced
- 2 tbls. honey
- 1 tbls. sesame oil
- 1 tsp. crushed red pepper
- 1 inch ginger, peeled and grated
- 1/4 c. sliced scallions, plus more for garnish
- Salt and pepper to taste
- Combine the soy sauce, balsamic vinegar, crushed red pepper, garlic, honey, sesame oil, ginger, and scallions. Whisk until well combined.
- Season your flank steak with a generous amount of salt and pepper. Place in a gallon size freezer bag. Pour the marinade over the flank steak and massage into meat. Marinate in the fridge for at least 4 hours and up to 24 hours, turning occasionally to distribute the marinade.
- Once ready to cook, preheat a grill to high heat.
- Remove the flank steak from the marinade and allow to come to room temperature. Save the marinade if you’d like to make a sauce later.
- Once grill is preheated, grill the flank steak for 4-5 minutes each side or until a thermometer inserted into the center of the meat reads 135 degrees.
- Let the steak rest for 5-10 minutes.
- While steak is resting, pour the reserved marinade into a pan heated to medium heat. Simmer until the sauce is reduced by half, 5-7 minutes. If you need to thicken the sauce, combine equal parts corn starch and water and add to the sauce 1/2 tsp. at a time.
- Slice the steak thin and serve over rice. Garnish with scallions and sauce.