Maple and Soy Glazed Flank Steak

As you probably have picked up from my lack of red meat posts on this blog, I’m not a huge fan of steaks or other types of red meat. It’s not that I don’t eat them or enjoy them (sometimes), but I’d just rather have something else instead of a big ol’ piece of meat staring up at me from my plate.

When we do make steak, we often just grill it — nothing too special. Then I came across this recipe from an older issue of Cooking Light that I had lying around. It stuck out to me, which is surprising because I never pay attention to steak recipes, and I thought right then and there that it was a sign. So, we threw it on the menu. And boy, am I glad we did!

Maple and Soy Glazed Flank Steak

{Print this Recipe}
Here’s what you’ll need:
Serves: 4
- 1 lb flank steak
- 1/4 cup low-sodium soy sauce
- 3 tbsp maple syrup
- 2 tbsp dry sherry
- 2 tsp sesame oil
- 1 tsp Sriracha

Instructions:
Trim any fat off the steak and, using a fork or knife, carefully pierce the steak on both sides so the marinade gets into the meat nicely. Combine all ingredients in a Ziploc bag, coat meat on both sides, and marinate at room temperature for 20 minutes. We turned the meat one time while it was marinating so as much liquid got absorbed into the meat as possible.

Remove the steak from the marinade (reserve the marinade) and preheat the grill. In a small saucepan, bring the reserved marinade to a boil over medium-high heat. Cook for three to five minutes, stirring occasionally, until thick and syrupy.

Place the steak on the grill and baste with the half the marinade. Cook for three to five minutes on one side, then flip and baste the other side with the remaining marinade. Continue cooking until desired doneness, but remember that flank steaks are thin, so make sure to keep a close eye on it as to not overcook it. Let the meat sit for at least five minutes before cutting.

Cut steak diagonally against the grain into thin strips and serve with rice or noodles.

Maple and Soy Flank Steak with Rice and Stir Fried Bok Choy

Coming directly from the mouth of a non-lover of steak, this was delicious. The meat was amazingly tender, perfectly cooked (thanks to grill-master Billy) and picked up so much of the flavor from the marinade and basting. It’s amazing what only 20 minutes of marinade did to that piece of meat! The flavors were the perfect balance of a little sweet and a little tangy.

We served this with a little rice and an Asian-inspired bok choy stir fry (which almost caught the kitchen on fire, BTW). This meal was definitely something I’d make again as it was easy, healthy and full of amazing flavors. This is a must try for steak lovers and non-lovers alike.

The original recipe can be found in the March 2010 issue of Cooking Light, or on MyRecipes Web site.

Leave a comment

3 Comments

  1. Oh, looks delicious and I love the maple sherry combo! Best from Montecito.

  2. i see that maple caramelise the meat that’s really great thanks !! Pierre de Paris

  3. tammydownunder

     /  July 23, 2012

    This was a huge hit with the entire family and, as any parent knows, this is not easy to accomplished.

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