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Buttermilk Biscuits

Grill Pan Flank Steak

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Pan grilled flank steak with stir-fry vegetables and rice. 


OMGosh the steak was so tender and deeelicious. and the vegetables still had a bit of crunch. 

The steak marinated in some Teriyaki sauce overnight so I thought I'd stay on the Asian track and make some stir-fry veggies. 


I diced up some sugar snap peas, celery, green onion, carrot. garlic, ginger, and mushroooms. I played it loosey goosey with the sauce for the veggies. After the veggies were cooking for a while,  I added the garlic, ginger, and a glug of coconut aminos, a couple of splashes of toasted sesame seed oil, about 1/4 cup of chicken broth. I let that all simmer for a few minutes to finish cooking the veggies to a nice tender crispness. 

The outdoor grill is not working, so lately the grill pan and the air-fryer have been getting a lot of attention. 


When I grill steaks I use Kenji's method of frequently flipping the steak. I've been doing this for a few years now and I always get perfectly cooked steaks, that is if I pay attention to what I'm doing and get the flip on. 
I wasn't sure if it would be a good method for a flank steak, but nothing ventured, nothing gained. 


So after about 10-15 seconds I started flipping. 


one side of the steak was considerably thinner than the other end. It was a little tricky not overdoing one side while not having the other side raw.  I think that's where the constant flipping really helps control that and also a good instant-read thermometer. 

Well, this shot got a little washed out but I wanted to emphasize the importance of slicing a flank steak not only across the grain but at, at least a 45* angle 


And that's that!