Maple and Soy Glazed Flank Steak

With how insanely busy this weekend we knew we wanted a relatively quiet Sunday night, and we knew we wanted to cook. With everything that has been going on lately the amount of time we have been cooking has been significantly reduced. As we were driving around looking at houses I was paging through the March issue of Cooking Light and came across a recipe for Maple and Soy Glazed Flank Streak. I love the flank steak is pretty affordable and takes marinades very well!

 

Ingredients

 

• 1  (1-pound) flank steak, trimmed
• 1/4  cup  less-sodium soy sauce
• 3  tablespoons  maple syrup
• 2  tablespoons  sake or dry sherry
• 2  teaspoons  dark sesame oil
• 1  teaspoon  Sriracha (Asian hot chile sauce)
• 1/8  teaspoon  freshly ground black pepper
• Cooking spray

 

Directions

 

1. Preheat broiler.

2. Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.

3. Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

4. Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

 

 

 

We served this with some simple cucumbers that were made with salt, rice wine vinegar and a bit of sesame oil. They reminded me of the style of cucumber you get on top of a bento box.