On another note, this week is going to be busy because Daniel's birthday is on Tuesday and we are having a little party for him on Thursday. Tons of cooking. I am making him an ice cream cake so I will be sure to let all of you know how it turns out. So, now onto tonight's recipe:
There are many things I remember about Grandpa, but mostly it was his amazing cooking. My grandmother was first generation Italian, and I remember that after she died, Grandpa taught me how to make spaghetti sauce, and homemade ravioli. Grandpa moved in with my family after Grandma's death, and I remember spending time with him in the kitchen. Those are some of my best memories with my grandpa. Grandpa used to make this Teriyaki Flank Steak in the summer. We have had this recipe in the family now for probably close to 50 years. I have to say, hands down, this is probably the best flank steak recipe I have ever had. My grandpa used to leave it in the marinade for several days on the kitchen counter, and if you ever walked by it he would yell from his chair in the TV room "If you're walking by that steak, poke it with a fork and turn it over!" We now know that leaving a steak on the counter for several days isn't very sanitary, but then again, my grandpa wasn't really one for worrying about that kind of thing. I too leave the steak in the marinade for several days, but I let it marinate in the refrigerator in a FoodSaver bag. This recipe was so popular that Grandpa would double the recipe. I often serve this with a simple pasta salad or mashed potatoes.
Grandpa Gene's Teriyaki Flank Steak
- 2-4 lbs flank steak
- 2 tbsp. vegetable oil
- 1/2 cup soy sauce
- 1/4 cup red wine vinegar
- 1 tbsp honey
- 1 tsp ground ginger (or fresh ginger root, that is what I use)
- 2 tbsp brown sugar
- 2 tbsp minced green onion
- 1 clove garlic, minced or 1 tsp garlic powder
- 1/2 tsp sesame oil (this is not in the original recipe as it was not readily available 50 years ago, but I add just a little for some extra flavor. You can leave it out if you want. Be careful, a little goes a long way)
Whisk all the ingredients together (except flank steak) in a bowl. Poke the steak with a fork several times on both sides (this tenderizes the steak and allows the marinade to soak into the meat) and pour the mixture over the flank steak either in a large ziplock, a FoodSaver Bag, or a large dish. Seal bag or cover with plastic wrap. If you are marinating in a ziplock or dish, remove the steaks every few hours and poke them with a fork. Marinate in the fridge for 6 hours up to one week. I usually marinate them for 5 days. If you are using a FoodSaver bag, you do not need to poke the steaks. When ready to grill, remove the steaks from the fridge for 1/2 hour to 45 minutes to bring to room temperature. Grill over medium high heat for 5-7 minutes on each side, brushing with more marinade each time steaks are flipped. Grill on high for another minute on each side to sear in the juices. You can also broil your steaks in the oven. Remove steaks from heat, cover with foil and let rest at room temperature for 5-10 minutes - this is very important, it allows the juices to redistribute so you don't end up with dry meat. Slice into strips and serve with your favorite side!
Until next time, happy and HEALTHY cooking and EATING!