Main Dish
Auntie Fay's Marinated Flank Steak
Mercury Geyserville
21015 Geyserville Ave
Geyserville, CA 95441
mercurywine.com
- RECIPE YEAR: 2014
- RECIPE BY: Brad Beard
- YIELD: Serves 6
- PAIRS WELL WITH: The Element Mourvedre
This delicious, easy-to-make dish with Asian flair takes ordinary to extraordinary with a few simple ingredients and just 10 minutes of prep. Auntie Fay (actually step-grandma, Auntie was just easier) was a product of the '50s and '60s, specializing in pot luck fare and mystery casseroles. She served this yummy dish every summer and soon my father was making it; now I'm carrying on the tradition.
Ingredients:
- 2 pounds flank steak
- 3/4 cup corn oil
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 1/4 cup soy sauce
- 1 1/2 teaspoons ground ginger
- 2 garlic cloves, diced
Directions:
Cut the steak into thin slices, about 1/4 inch. In a bowl, combine the corn oil, vinegar, honey, soy sauce, ginger and garlic and whisk until well blended. Combine the steak and marinade in a 1-gallon sealable plastic bag and refrigerate for at least 3 hours or up to 24 hours. Preheat a grill to 375° to 400°F. Remove the steak strips from the marinade. Place on the grill and cook, turning once, 3 to 4 minutes per side, or until done to your liking. When grilling, watch for flare-ups. Serve with my favorites, corn on the cob and potato salad.
