Sweet and Tangy Flank Steak (Oamc or Make Ahead)

"This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Loves2Teach photo by Loves2Teach
photo by Loves2Teach photo by Loves2Teach
photo by Chef PotPie photo by Chef PotPie
Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
  • Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
  • To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
  • Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
  • To serve, thinly slice steak across the grain and spoon a bit of sauce on top.
  • (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).

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Reviews

  1. I made this using beef stew meat. I simmered the beef in the marinade for about 40 minutes then served over rice. Very easy & tasty. Made for Zaar Stars
     
  2. This was DELICIOUS! Followed recipe for marinade exactly. Used other readers suggestion and simmered stew meat for about an hour in the marinade. Served over rice - YUMMY! Can't wait to actually use it for a grilled steak. I'm taking another readers suggestion and trying it with chicken. I, too, used regular soy sauce. Will use low sodium next time , as it was just a bit salty.
     
  3. This was made awhile back and put in the freezer for DD and family. They enjooyed it so such that when visiting again it was suggested and this time I got to enjoy it. The only change I made was to use tri-tip in place of the flank steak. Very flavorful and delicious. A real winning recipe.
     
  4. Thanks for posting this, Toni! Our local Super Suppers just went under so I can't get this from there anymore. I used to get it from the freezer section so I never saw the recipe. This dish tastes EXACTLY like the Mongolian Lamb from P.F. Chang's. I know, I know, this dish is for beef and I'm comparing it to lamb. But the flavor is exactly the same. So anyone craving P.F. Chang's OR Super Suppers will benefit from this recipe.
     
  5. Excellent. I'm new to Flank Steak, but am really enjoying the different ways it is used. The combination in this recipe is perfect for us. I'm not sure how large my steak was, but after 2 days of marinating, I cut it in half length wise and proceeded with the freezing directions for one half. I sliced the half left very thin at an angle and stir-fried it with red and green peppers, carrots and red onion. I made another serving of the marinade, diluting it with some water, and served that on top of the cooked meat and veggies over rice. Absolutely excellent. Now I have quick stir-fry meat in the freezer for a quick meal next time. Thanks Toni :)
     
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RECIPE SUBMITTED BY

<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
 
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