Soy-marinated flank steaks

  • 1 flank steak, about 680g
  • 6 tbsp soy sauce
  • 4 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp vegetable oil
  • 4 cloves garlic, crushed
  • 1 tsp caster sugar
  • Freshly ground black pepper

Serves: 4 main-course servings



1) Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker).

2) In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.

3) Position the rack in the top position in the oven and preheat the griddle. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.

4) Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve

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