Ingredients with Measurements:
- 1 pound flank steak
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons Toyon berries
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a blender or food processor, combine soy sauce, rice vinegar, honey, Toyon berries, garlic, ginger, red pepper flakes, salt, and pepper. Blend until smooth.
2. Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the steak. Refrigerate for at least 2 hours or overnight.
3. Preheat the grill or grill pan to medium-high heat. Remove the steak from the marinade and discard the marinade.
4. Grill the steak for 5-7 minutes per side, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 14g
Protein: 34g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye steak.
- Toyon berries can be substituted with cranberries or cherries.
Variations:
- Add sliced onions and bell peppers to the marinade for a fajita-style steak.
- Use the marinade for chicken or pork instead of steak.
Tips and tricks:
- Make sure to let the steak rest before slicing to allow the juices to redistribute.
- If using a grill pan, make sure to preheat it before adding the steak to ensure a good sear.
- Reserve some of the marinade to use as a sauce for the steak.
Storage instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the sliced steak on a platter with the reserved marinade drizzled over it.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Pair with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the steak is not cooked to your desired doneness, return it to the grill for an additional 1-2 minutes per side.
- If the marinade is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to marinate the steak in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
Food history:
Toyon berries were traditionally used by Native Americans in California as a food source and for medicinal purposes.
Flavor profiles:
The Toyon berries add a slightly sweet and tart flavor to the marinade, while the soy sauce and red pepper flakes provide a savory and spicy kick.
Serving suggestions:
Serve the steak with a side of rice or mashed potatoes for a hearty meal.
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