Asian Grilled Flank Steak

Flank steak is a lean, muscular cut that must be cooked quickly on high heat and cut across the grain, or it will be tough. Flank steak is the least expensive cut of beef. Therefore, it is mostly served at outdoor summer parties for a large group of people without breaking the bank of the host. There are many ways to prepare flank steak. The recipe here is very straightforward and simple. The only equipment needed is a cast iron skillet if cooking on a stovetop inside. Marinating the meat longer will give it more flavor. After grilling, flank steak can be served on top of a salad or as an Asian meal with steamed vegetables and rice.

Ingredients:
1 ½ lbs. flank steak
Marinade
1/4 cup olive oil
3 tbs brown sugar
2 tbs honey
1/2 tsp black pepper
1/4 cup pear juice
1/4 cup light soy sauce
2 tbs mirin
4 garlic cloves, minced
1 tsp ground ginger
1 tbs chili flakes
4 green onions, chopped

Directions:
Combine all the marinade seasoning ingredients in a shallow bowl and marinate the steak in them for a few hours or overnight, if possible.
Remove the meat from the marinade near the end of the marinating time at the room temperature at least 1 hour before cooking.
Place a cast iron skillet on a stovetop over high heat. Add 2 tbs butter into the skillet. When the butter starts melting and the foam subsides, add the flank steak.

Cook the steak for about 5 minutes per side for rare, and a bit longer for medium or well done.

Undercook the steak a bit as it will continue to cook after resting for 7 minutes before slicing and serving.