So, Sunday, as promised, I cooked teriyaki flank steak. I'm glad I went to the store to buy another--there were six of us, and only one strip of meat left by the time all was said and done.
Saturday afternoon, as I was just starting to get into my copy of Harry Potter and the Order of the Phoenix, I realized that I hadn't yet put the meat in to marinate. Alas. :) I took a quick trip to the store--and what *is* it with these places that some of them don't carry flank steak? It took me four tries before I finally found what I wanted, but I got it.
Home again, home again, to make the teriyaki and put the steak in. I love making this stuff, it makes the kitchen smell wonderful. I also hate making it, because my hands smell like garlic for days later...and garlic is rather sticky when you put it through the press.
In the end, we had a delicious dinner (I think). Teriyaki steak, grilled. Fresh corn on the cob. Rice. Dinner rolls. And cake for dessert. One of the things I love most about cooking is that moment when everyone's served themselves and started to eat. You can tell right away whether they like it, because there's this moment of absolute silence, but for the noise of cutlery on plates.
I'll have to tell my mom, her steak was a hit, once again.
Interested in the recipe? See below:
In a pot, mix the following items:
2-3 cloves of garlic (or to taste, we use a little more, crushed or run through garlic press)
1 tablespoon fresh grated ginger (pare back the brownish skin first)
1 cup soy sauce
1 tablespoon vegetable oil
1/4 to 1/2 cup brown sugar (to taste, depending on how sweet you want it)
Warm over low to medium-low heat, until warm, to blend flavors. If desired, strain off a small portion of the sauce for dipping.
Tenderize flank steak (both sides) by cutting a cross-hatch pattern diagonal to the grain of the meat (so you'll end up having diamond shapes). Put steak into air-tight container (Mom uses ziploc bags, I used a pyrex bowl with an air-tight lid), pour prepared liquid into said container, close. Place container in refrigerator. Every few hours (or whenever it crosses your mind) shake the bag/bowl to spread sauce.
Steak can be broiled or grilled, cook to taste.
Posted by Liz at June 23, 2003 12:56 PMI've never had better teriyaki. Thanks so much for inviting us - was fabulous. AND I didn't have to cook. Also good.
And I think I am going to try it on salmon.