Maple-soy glazed flank steak is a meat lover’s meal, coming together in less than 30 minutes. Perfect for weeknight dinners, but flavorful and elegant enough to serve on special occasions.
I have no bon mots, no sweet poetry, nor words of wisdom involving either maple, soy or flank steak. Sometimes food is just food. Fast, easy….middle-of-the-week food. Food made to please, satisfy and nourish.
Beef is always welcome in our home. As much as my husband appeases me by enjoying soup, salads and all sorts of ethnic foods, when I pull out the beef, his inner man growls…Must be a Guy Thing!
I pulled the recipe for maple-soy glazed flank steak from Cooking Light. It comes together in just about 30 minutes!
- Maple And Soy Glazed Flank Steak
- 1 1-pound flank steak, trimmed
- 1/4 cup reduced sodium soy sauce
- 3 tablespoons maple syrup
- 1 large clove of garlic minced or crushed
- 2 tablespoons sake or dry sherry
- 2 teaspoons dark sesame oil
- 1 teaspoon Sriracha Asian hot chile sauce
- 1/8 teaspoons freshly ground black pepper
Pierce steak gently on both sides. Combine all marinade ingredients in a shallow dish and marinate steak at room temperature, 20 minutes.
Remove steak from marinade, reserving. Pour marinade into a small skillet or pan and bring to a boil, stirring about 3 minutes, until thick and syrupy.
Brush steak with 1/2 glaze and broil minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Sauteed Veggies and Rice Noodles
I don’t really have a set recipe for this. I just sauté whatever vegetables I have on hand in my wok. Season with a splash of sesame oil, a squeeze or two of garlic, some ginger and a little soy sauce. Then toss the cooked vegetables with cooked noodles or rice.