Receta The Go-To Weeknight Dinner for Carnivores: Maple and Soy Glazed Flank Steak
Yes, you can make this even on a busy weeknight.
When it comes to weeknight recipes, who doesn’t love easy and versatile?
That’s just what “Maple and Soy Glazed Flank Steak” is all about.
It’s from the new cookbook, “The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better” (Oxmoor House).
The book, of which I received a review copy, is by James Briscione, who has worked as a chef at Highlands Bar and Grill in Birmingham, AL, and at Restaurant Daniel in New York. He’s now the culinary director at the Institute of Culinary Education in New York City. You might also recognize him as the first two-time champion of the Food Network’s “Chopped.”
This is as far from a chef-y book as you can get — meaning the recipes are concise and designed to be homecook friendly. In fact, Briscione offers up master recipes with step-by-step photos. Conquer each master recipe and you’re ready to try the variations offered.
For instance, first learn how to make “Sauteed Shrimp.” Then, you’re ready to try making “Lemon Pepper Shrimp Scampi,” “Sauteed Asparagus and Shrimp with Gremolata,” and “Shrimp and Grits.”
“Maple and Soy Glazed Flank Steak” is the master recipe that precedes “Flank Steak with Romesco Sauce,” and “Flank Steak Tacos.” It’s the perfect recipe for a weeknight, when you want something flavorful, filling, and fuss-free.
In the time it takes to marinate the flank steak in maple syrup, soy sauce, sesame oil, Sriracha and sake — all of 20 minutes — you can change from work clothes into comfy sweats and pour yourself a glass of wine.
In the time it takes to cook the flank steak — all of 10 minutes or so — you can toss a green salad, steam some rice or saute some veggies to go alongside.
The meat is broiled. But you can also toss it on the grill, if you like. It cooks quickly, emerging with that wonderful sweet-soy flavor with just a lick of heat.
This recipe is sure to become a staple in your repertoire because it can be adapted in so many ways. You can arrange slices of meat over a salad; stuff them into tortillas with green onions and a smear of hoisin sauce; arrange in lettuce cups; or drape over a mound of rice noodles with cucumbers.
The only changes I made to the recipe were the cooking times (I opted for 4 minutes per side under the broiler, rather than 5, because I like my beef medium-rare) and the amount of servings.
The recipe states that 1 pound will serve 4. But if you’re married to a Meat Boy like me, then it may serve only 2 to 3. But that’s a good thing. After all, if Meat Boy reaches for seconds — as he did with this flank steak — it just goes to show how tasty it truly is.
Maple and Soy Glazed Flank Steak
(Serves 2 to 4)
- 1 (1-pound) flank steak, trimmed
- 3 tablespoons lower-sodium soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons sake (rice wine) or dry sherry
- 2 teaspoons dark sesame oil
- 1 teaspoon Sriracha (hot chile sauce)
- 1/8 teaspoon freshly ground black pepper
Cooking Spray
Preheat the broiler. Pierce steak gently on both sides with a fork. Combine next 6 ingredients (through pepper) in a shallow dish; add steak and turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray.
Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
Brush steak with half of glaze; broil 4 to 5 minutes. Turn steak over, and brush with remaining glaze; broil 4 to 5 minutes or until desired degree of doneness.
Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
Per serving: 232 calories; 9.1 g fat (3.2 g sat, 3.6 g mono; 1.2 g poly); 23.4 g protein; 11.9 g carb; 0.2 g fiber; 45 mg cholesterol; 2 mg iron; 436 mg sodium; 25 mg calcium.
Adapted from “The Great Cook” by James Briscione
More Weeknight Carnivore Recipes to Try: Veal Cutlet Coated in Aged Jack Cheese Crust
And: Wok-Fried Lamb with Cumin
And: Chiang Mai Pork Patties
And: Miao Pork with Corn and Chiles
And: Pan-Fried Pork Cutlets with Bing Cherries
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