Flank steak is such a wonderful cut of meat. Its full of flavor, tender, and won't break the budget. Today we are featuring an easy teriyaki version of this dynamic cut of protein. This recipe features mirin, which is similar to rice wine used for making sake, but with a much sweeter flavor. It really enhances the taste of the steak and gives it an unexpected flavor your guests won't be used to that will really wow them. 

Ingredients: 

2 lbs flank steak

1/4 cup soy sauce

1/4 cup mirin

1/2 tsp fish sauce

2 tablespoons light brown sugar

1 tablespoon freshly grated ginger

3 cloves garlic, mined

5 stalks green onion, chopped

1 tsp sesame seeds

Combine your soy sauce, mirin, sugar, ginger, onions, fish sauce, and garlic in a sauce pan and simmer on low until it begins to thicken and look syrupy. Split the mixture in half and marinate your meat with 1/2 of it in a zip lock bag for at least 8 hours. Grill until charred slightly on both sides but still medium on the inside, about 3 minutes per side. 

This dish will delight your guests and leave them with a new flavor profile they most likely haven't had. We hope you enjoy it!

We have some new Korean friends who are always telling us about their delicious Korean meals they are having. We decided we wanted to try an authentic Korean style dish, beef bulgogi. It did not disappoint! The meat ends up very tender with a sweet and salty kick to it. 

Ingredients: 

1 pound flank steak

10 bibb lettuce leaves for serving

1/4 cup green onion for service

2 cups white rice

Sriracha sauce for serving 

Marinade Ingredients:

5 tablespoons soy sauce

1/2 asian pear, grated

1 tablespoon rice wine vinegar

1/4 cup chopped green onion

3 cloves garlic

2 tablespoons sesame oil

1/2 teaspoon pepper 

1 teaspoon sesame seeds

1 tablespoon vegetable oil

Add your flank steak to a large zip lock bag and cover it with your marinade ingredients. Let sit in the refrigerator for 1 hour. Grill your steak until charred and done to medium (about 6 minutes). Let steak rest for 10 minutes before cutting it into slices. Serve in lettuce leaves filled with rice and topped with onions and sriracha sauce. 

This is a lovely way to prepare flank steak, especially if you are going gluten free. 
Enjoy.