At the end of a meal, when I’m faced with a serving platter with a few bits of steak left, and some crazy delicious sauce still remaining along its surface, I find it nearly impossible to get into the kitchen before I go at it. (Which I only do if there are guests — otherwise, why would I even get up!?)
This is totally the case with this recipe!
You’ll totally get it if you make this. It’s scrumptious!
- 1 (approximately 2-pound) flank steak
- 1 recipe Red Goddess Marinade and Sauce (The recipe is here.)
- sea salt and freshly ground black pepper
- Add the Red Goddess Marinade to a large, heavy-duty zip-lock bag.
- Trim any excess fat off of the steak and then add it to the bag. Move it around to be sure it's well coated. Remove the air from the bag and seal it. Then place this bag into a second bag -- to ensure it doesn't leak.
- Marinate for about 24 hours in the refrigerator.
- When you're ready to to cook, remove the marinated steak from the bag and let any excess marinade run off back into the bag. (Don't throw out the marinade!) Place the steak on a large plate and then season both sides with salt and pepper, and pour the remaining marinade into a small saucepan. Place the saucepan over high heat, bring to a boil, and then reduce to low and simmer to reduce it by about ¼, 15 minutes or so. Season it generously to taste with salt, pepper and a bit more honey if necessary. (Here's How to Season to Taste.)
- Heat a stove-top grill or outdoor BBQ, and once tit's very hot, add the steak. (If you don't hear a sizzling sound, it's not hot enough. Wait for the sizzle!) Turn the heat down just a bit and then grill the steak until it's cooked the way you like it -- for medium-rare, about 8 minutes. Turn the steak over about half way through the grilling time.
- Place the meat on a plate and loosely cover with foil. Let it rest for at least 10 minutes.
- Slice thinly, against the grain, and drizzle the sauce over it.