Asian-Style Flank Steak

Name: Asian-Style Flank Steak
Yield: 4 servings
Ingredients: 1 1/2 cup dry Sherry; 1 1/3 cup soy sauce; 1 2 tablespoons ketchup; 1 2 garlic cloves, minced; 1 1 1/2 tablespoons minced peeled fresh ginger; 1 1 tablespoon Asian sesame oil; 1 1 (1 1/2- to 1 3/4-pound) flank steak

From the kitchen of Carly

Flank steak soaks in a punchy marinade of soy, sherry, ginger, and sesame oil, then gets broiled until caramelized and sliced thin. The reduced marinade becomes a glossy sauce that coats every bite with umami depth and subtle heat.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup dry Sherry
11/3 cup soy sauce
12 tablespoons ketchup
12 garlic cloves, minced
11 1/2 tablespoons minced peeled fresh ginger
11 tablespoon Asian sesame oil
11 (1 1/2- to 1 3/4-pound) flank steak

Instructions

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.