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Author Notes: My mother has been making this recipe for as long as I can remember. She got it from a family friend many years ago. It is reminiscent of what you would get at a Parisian steak frites restaurant. It's a crowd-pleaser.
One of the reasons I love this recipe is how quick and easy it is to prepare. I almost always have all the ingredients in the house, since they are fairly common. All the ingredients for the marinade go straight into the food processor so I don't have to spend time finely chopping by hand.
The recipe says to allow the steak to marinate overnight, but in a pinch I've marinated it for just 4 hours and it still turned out great. You can also make it ahead of time and freeze it.
When I'm about to grill or broil it I sometimes get the urge to pour some of the leftover marinade over the top of the steak while it cooks. However, I've found that I get a better result if I don't do that.
This steak goes great with asparagus or french fries. - BloomingtonBaker
- 2 pounds flank steak
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sugar
- 2 tablespoons fresh ginger root
- 1/2 cup peanut oil
- 2 tablespoons white or rice vinegar
- 1 onion (medium-size)
- 3 garlic cloves
- 1/2 teaspoon dry mustard (Coleman's or equivalent)
- 1/4 cup lemon juice, freshly squeezed
- 3 tablespoons honey
- Put all ingredients (except steak) in food processor, blend.
- Fork steak, place in zip lock bag with marinade, leave overnight (or at least 4 hours).
- Broil or grill steak.