When my youngest son had this and insisted I get the recipe, I knew I had a winner to add to my collection!
With thanks to my friend “Olive” (who has her own wonderful blog “Olivetoeat”) for introducing our family to this wonderful recipe that keeps getting asked for when made. If you are having company and want to cook it quick, keep the meat marinating in the sauce overnight or from early morning. Then, you can whip it out when your company arrives, cook it in the oven or on the BBQ and impress them with something different and tasty.
- ½ cup dry sherry
- 1/3 cup soy sauce
- 2 tbsp. ketchup
- 2 garlic cloves, minced
- 1 ½ tablespoons minced peeled fresh ginger or powdered ginger to taste
- 1 tbsp. brown sugar, packed
- 1 tbsp. Asian sesame oil
- 1 ½ to 1 ¾ pounds of flank steak
Whisk the first 7 ingredients and pour into a 13 x 9 x 2” baking dish. Add steak, turn to coat. Let marinate at room temperature for 2 hours, turning occasionally. Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; broil for 3 minutes. Sprinkle steak with coarse salt and pepper. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand for five minutes. Cut crosswise into thin slices and serve.
On the next day, if there are any leftovers, you can cut the steak strips even smaller and add to a caeser salad.