This meal idea originally began life as a grill recipe, but when you look outside and see your grill literally in flames – it needed to be completely cleaned – a fast pivot was necessary. Thank goodness for sheet pans! And a sheet pan with aluminum foil? That’s complete no-dishes-to-wash heaven! Back to the recipe…I had some leftover wasabi sauce that I wanted to use and I thought it could be perfect on the side of an Asian flavored flank steak. This marinade could not be simpler, it’s TWO ingredients, and the kids really enjoyed it. We are mostly a chicken and pork family, but when we do eat red meat, flank steak is my first choice. It’s lean, and to feed a family of 5 or 6, you can buy an entire flank steak for less than $20. So, while that certainly isn’t cheap, it is way more cost-effective than individual steaks and it’s a much leaner cut of meat, which I personally like much better. I have to confess that both Dashiell and Trafford always ask where the fat is…how they can eat that stuff I will never understand…yuck!
Try the steak with my delectable Wasabi Sauce on the side….http://gatherconnectempower.com/2017/04/wasabi-sauce/
- 1 3/4 – 2 lb Flank steak, scored (see note)
- 1 tbsp Wasabi, prepared
- 1/2 cup Soy sauce, low-sodium
- In a small bowl whisk the wasabi with the soy sauce.
- Place flank steak in a large Ziploc bag and pour marinade over. Massage the marinade into the steak and place bag in the refrigerator for at least 1 hour and up to overnight.
- Remove flank steak from the fridge 30 minutes before you want to start cooking.
- Preheat oven to 450 degrees. Cover a sheet pan with aluminum foil.
- Place flank steak on the sheet pan and place in the oven for 10 minutes.
- Lower the temperature to 400 degrees and cook for an additional 10 minutes.
- Remove sheet pan from the oven and transfer the flank steak to a cutting board to rest for 10 minutes.
- A flank steak is done when the internal temperature is 130 degrees, which is medium rare. Feel free to cook for a few more minutes if you want it more to a medium doneness.
- Slice the meat thinly, against the grain (which means finding the direction of the grain, the way the muscle fibers are aligned, then slice across the grain rather than parallel with it) and serve.