This lovely hunk of beef was so easy to fix, I’m definitely going to repeat it. The marinade took less then ten minutes to prep, and the cooking time went super fast as well. The best part is, you most likely have most if not all of the ingredients.
The Chinese 5 spice is optional, but it gives the steak a great flavor. I love the smell of cinnamon and anise (black licorice). When you add it to a stir fry, it completely changes the flavor profile. I highly recommend using it, if you have it; and if you don’t, I recommend getting it, because you will use it. Especially when you want a different flavor than what you normally are cooking with.
Little Tips
- A tip for cutting the meat, after it is cooked, is to slice against the grain. The grain is fairly easy to see. I sliced it thinly against the grain and my girls couldn’t eat them fast enough.
- The marinade is great, feel free to discard when you are done. I actually poured it into a little pot and brought it to a boil. I then simmered it until the sauce thickened nicely. The sauce is great to drizzle over the sliced steak. Or if you have some cooked spagetti noodles or even rice noodles throw them in a bowl and pour the sauce over and toss together.
- Let the meat rest at least ten minutes before slicing.
Ingredients
- 2 lbs flank steak
- 3 Tbspn soy sauce
- 3 Tbspn worchestire
- 1/4 cup brown sugar
- 1-2″ ginger, minced
- 1-2 cloves of garlic, minced
- 1/2 tspn chili flakes
- 1 tspn Chinese 5 spice (optional)
- 2 tspn sesame oil
Directions
- Mix all the ingredients together in a bowl, minus the steak.
- When the sugar is nicely dissolved, and the oil is mixed in nicely pour into a gallon sized zip lock bag with the steak, and marinade it for at least 30 minutes. I marinated mine for about 2 hours.
- Warm your cast iron skillet, to medium high adding a little bit of oil. When the pan is nice and hot, place your steak in the pan. You should hear a nice sizzle sound.
- Cook each side for 6-8 minutes on each side, until the meat is done.
- I had to flip it a few times, and also when the meat was getting close to the temperature that I wanted, (145° because I was going to let it rest) I added a little tab of butter. The pan was getting to hot and dry and the extra butter helped.
