2 lbs Flank Steak
1/2 cup Tamari (gluten free soy sauce)
1/4 cup Balsamic
1/4 cup Olive Oil
1 tsp Sesame Oil
3 Tbs Honey
4 cloves Garlic (crushed)
3 Green Onion (thinly sliced)
~ Wisk together tamari, balsamic, olive oil, sesame oil, honey, and garlic. Then add green onion and give it a little stir.
~ Place flank steak in a large ziplock bag and poor marinade over. tightly seal ziplock and let marinate in fridge over night... flipping bag from one side to another every once in a while (don't wake up in the middle of the night to do this, that would just be crazy). Feel free to marinate for less time if needed, a few hours is good.
~ try to bring steak to room temperature before cooking by taking it out of fridge an hour or two before.
~ Preheat oven to 450
~ Heat a large skillet on high and add 2 tsp of olive oil. Remove steak from bag and place directly in skillet. Sear for 2 min on each side.
~ Place seared steak on a baking sheet and put into heated oven for about 8 min (medium-rare). Feel free to cook longer or shorter for desired taste.
~ Remove from oven and transfer steak to a cutting board. Let steaks rest for 5-6 min before slicing.
~ Drizzle a little caramelized marinade (directions below) over and serve. We like to place the extra marinade in a jar at the dinner table... always adding more while eating!
~ Transfer the leftover marinade from ziplock to a small sauce pan and heat over medium until reduced and starts to thicken just a bit (Stir consistently when bubbling to prevent burning). Will thicken a little as it cools as well.
Serves 4 people