Marinated, Grilled Flank Steak

I know I've talked before about my aspirations of becoming a vegetarian.

But would you just look at that gorgeous hunk o' meat up there?  Please.  Oh my.

I have my own hunk o' Stallion meat to thank for the gorgeous grill marks (was that too much?).  He did so well for you guys.

This is a big, lean flank steak.  Flank steak is great for satisfying your red meat craving without filling you chock full of fat at the same time.

Because it is so lean, you must marinate it.  Must, must, must.  For hours.

Well, for at least one, anyway (that's what I did - had to beat The Stallion off with a stick and dance around to distract him for an hour).  Best just go ahead and throw it in the fridge the night before so it can get to workin' while you're working the next day.

You do that?  You do that and you're talking 15-minute weeknight meal, man.  Who doesn't like those?

Especially the yummy ones.  Made up of flank steak, sautéed greens, and fresh tomatoes.

Asian-Inspired Flank Steak Marinade

• 1/2 cup soy sauce
• 1/2 cup cooking sherry
• 2 T sesame oil
• 3 T honey
• 2-3 T fresh ginger, minced
• 3-5 cloves garlic, minced
• 1/2 t crushed red pepper flakes

1. Whisk all ingredients together, add your flank steak, and marinate! (At least one hour.)
2. To properly cook a flank steak, crank up your grill/grillpan to high and cook for about 3-4 minutes on each side.  Rotate 45 degrees halfway through cooking on each side to get that gorgeous criss-cross.
3. Remove to a plate and let rest for at least 5 minutes before slicing against the grain.

I've never made flank steak before, so I got this recipe from the master of beef herself, The Pioneer Woman.