Flank Steak is one my favorite cuts of beef after a fillet. Marinate for a few hours and grill to a perfect medium rare, slice it thinly against the grain and you have a flavorful and tender piece of meat.
Caramelized onions work perfect with any kind of red meat. Cook it slow and low for perfect caramelized onions and then in the last half hour of cooking add peppers and mushrooms for added flavor.
I like this dish just plain, but if you wish some carbs to go with it, make it into a taco with a soft flour tortilla or serve it with rice and noodles.
Printable Recipe - click here
1- 1 1/2 lb. flank steak
1/4 cup soy sauce
2 tablespoons brown sugar
1/8 cup rice vinegar
1/4 cup olive oil
1 tablespoon ginger, chopped or powdered
1 teaspoon garlic, chopped or powdered
1 teaspoon pepper
1/2 teaspoon salt
3 vidalia onions, sliced
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1 small container white mushrooms or baby bellas, sliced
1 pepper, color of choice, seeded and sliced
In a bowl, mix together soy sauce, brown sugar, rice vinegar, olive oil, ginger, garlic, pepper and salt.
Place flank steak in a large ziplock bag and pour marinade over it. Seal bag and refrigerate for 2 hours and up to overnight. Remove steak from refrigerator 1 hour prior to cooking.
In a large frying pan, heat oil and butter together. Add onions, sugar, salt and pepper and cook on LOW for 1 hour stirring every 15 minutes or so. They should have a light caramel color by then. Add peppers and mushrooms, turn heat to medium and cook stirring more frequently for about 25 minutes, until veggies are softened.
Turn outside grill to high or heat grill pan to high. Cook flank steak for 4-5 minutes a side for medium rare. Longer if you like it more coked. Let flank steak rest 10 minutes before slicing it.
Slice very thin slices with a sharp knife against the grain (against or across the direction of the fibers).
Serve over caramelized vegetables.