Updated Nov 24, 2014Chatelaine
- Score steak on both sides in a diamond pattern, about 1/4 inch (0.5 cm) deep. Place in a large plastic bag. Mince garlic and place in a small bowl. Stir in sherry, soy sauce, sugar, vinegar and oil. Pour into bag. Push meat down into marinade, then squeeze out as much air from bag as possible. Seal tightly with an elastic band close to meat. Place bag in a bowl and refrigerate overnight.
- Before broiling, place steak on a rack set on a baking sheet. Discard marinade. Bring meat to room temperature. Move an oven rack to top third of oven and preheat broiler. Broil meat until it resists slightly when pressed, from 4 to 5 minutes per side. Flank steak is best rare to medium-rare. Remove from oven. Let stand 5 minutes before slicing. Thinly slice two-thirds of steak, carving against grain. Serve with gingered coleslaw, canned baby corn and rice. Wrap remaining steak in plastic wrap and refrigerate up to 1 day or wrap in foil and freeze up to 2 months. Use for a stir-fry.
Craving steak now that barbecue season’s over? Flank steak is a smart choice for broiling indoors and leftovers give a head start for a fast and nutritious stir-fry the next day.
Slice leftover cold or frozen steak into long thin strips. Slice colourful peppers and a red onion into thin strips. Stir-fry vegetables with a handful of snow peas and a slivered garlic clove. Add steak strips and a little teriyaki sauce. Serve over rice or noodles.