Flank steak is a really special piece of meat and when prepared well, it’s melt-in-your-mouth tender. Because it can be somewhat tough, there are some tricks I use to make it more delicate, like marinating it for several hours to break down the tough fibers, cooking it at really high heat to sear it and lock in the juices and slicing it against the grain. Set it up to go the night before or in the morning before you leave for work, and all you’ll have to do is cook it when you get home! Serve it on top of a tossed green salad with some avocado for a nourishing, complete meal.
1 lb (454 g) flank steak
2 garlic cloves, peeled and smashed
1” (2.5 cm) piece ginger, peeled and sliced into thin coins
3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours. Remove the meat and pat it dry. Discard the marinade.
Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes. Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
Let rest on a cutting board for at least 5 minutes before slicing. Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.
Instead of pan-searing the steak, grill it.
TOTAL RECIPE MACRONUTRIENTS (IN GRAMS PER SERVING) PROTEIN 45G FAT 36G TOTAL CARB 12G NET CARB 11G
Recipe by Primally Inspired at https://www.primallyinspired.com/asian-marinated-flank-steak/