Broiled flank steak asian-style with two-onion stir-fry
Steaks
Spanish cuisine
We are all meat lovers, in our family, even my grandson who is only 12 years old. But usually it’s a Filet- Mignon, Rib Eye, New York Steak or Rack of Lamb at home or in restaurants. We order Flank steak only in Mexican restaurants in Fajitas. But I didn’t want to miss this weeks contest and decided to try. I did some research and found a recipe for Asian-style marinade, which was used for broiled pork-ribs and in the notes was said that the same recipe can be used for a Flank steak. I omitted the ingredients that would make the marinade too sweet or too sour and came up with the final recipe, which in my opinion is just right for a lean beef steak. The broiling part is also very convenient for me, because I leave in an apartment building and can’t use a grill. <br />Since Flank steak is a lean cut of beef and fat carries flavor so well, I knew oil would be a key ingredient. To infuse flavors I chose a marinade with garlic, ginger and sesame oil. I combined the aromatics with oil in a blender to create a marinade paste; then pricked the steak all over with a fork, rubbed steak with the marinade paste and refrigerated for 4 hours. <br />
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