Flank Steak

Ingredients for 4 servings:

• 1 kg steak(s) (flank)
• Worcestershire sauce
• 1 tsp cumin
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2 tsp honey
• 2 cloves garlic, sliced ​​or diced
• 3 slice(s) ginger root, cut into strips
• 1 lime(s), juice
• 2 cloves
• 1 cup soy sauce, to taste

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

marinated flank steak from the grill or in the pan

Rub the steak with a few dashes of Worcestershire sauce and sprinkle with about 1 teaspoon of cumin. Mix together olive oil, balsamic vinegar, 2-3 teaspoons of honey, garlic cloves, ginger, lime juice, 2-3 cloves (optional), and 1 cup of soy sauce. Place the seasoned meat and marinade in a 3-liter freezer bag and swirl until all ingredients are evenly distributed. Marinate for 1 to 6 hours (if you’re in a hurry) or overnight. Remove the meat and grill for 3-4 minutes on each side – do not overcook! At the same time, drain the marinade into a small saucepan and bring to a boil (in the pan juices if grilling). Wrap the meat in aluminum foil and let it rest for 5 minutes! This will retain the juices in the meat. Remove and serve with the heated marinade. Serve with a green salad and roasted potatoes. Or, if grilling, grilled corn on the cob and baked potatoes. The flank steak is created by the special cutting of the meat in North and South America.