Have you had a chance to pick up the May 2014 issue of Martha Stewart Living yet? Well you better rush out to your favorite bookstore ASAP because it’s only on newsstands until May 16!
Flank steak is a very economical cut of meat and it grills up in no time. Plus, it's so easy to cook with, as this recipe shows. You can get the beef marinating in the refrigerator before you head off for work in the morning and then bring it up to room temperature when you get home.
I know the recipe says only to marinate for only six hours, but I don’t see how doing so for a few hours would be too much of a big deal. If you think it would over flavor the meat, add 1/2 cup of water to the marinade to dilute it a bit.
If you are gluten free, use tamari sauce instead of soy sauce. If you want to make the marinade sugar free, substitute 1 3/4 tablespoons Swerve Sweetener and 1/4 tablespoon molasses for the light brown sugar.
Triple the recipe for a terrific and easy to make dish for a backyard party.
- 1/4 cup extra-virgin olive oil
- 1/4 cup soy sauce or gluten free tamari sauce
- 1/4 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons packed light-brown sugar
- 2 cloves garlic, smashed
- 1 1/2 pounds flank steak
- 1/2 bunch (about 2 ounces) arugula, leaves torn if large
- Coarse salt and freshly ground pepper
- Lemon wedges, for serving
- Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).
- Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
- Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
- Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.
- Serving size: 1/4 of recipe
Recipe and image used with permission. Photography by Ryan Liebe.