This Is A Restaurant

so tasty it usually just goes from serving platter to mouth

INGREDIENTS

1/2 lb flank per person or more*

scallions

garlic

soy sauce

black cherry juice/ pomegranate juice

honey

ginger 

salt

pepper

five spice (optional)

sriracha (optional)

*if you are feeding more than 2 or 3 people you’ll need a few steaks. 

Get one of the thicker cuts and another thats a bit thinner. This way you’ll have some steaks that are medium rare and others that are closer to medium so guests can choose.

PREP

There are no measurements of ingredients for a reason. 

You might like it; spicier, sweeter, saltier, tangier or whateverer. 

*Buy at least 1/2 pound of meat per person but you’ll always wish you had more. 

Great leftover to toss in fried rice or for tacos.

This is a marinade so you’ll want enough liquid to make sure all the meat is coated.

Make 1/4” deep diagonal cuts across steaks in both directions to create cross hatch

Start with 1 cup of soy sauce in large covered flat resealable container or casserole dish and then go from there

Add chopped scallions

Smashed garlic

Some black cherry juice

Finely minced or grated fresh ginger

Salt and pepper

1 tsp five spice (add more or less or none depending on how you feel about five spice)

Taste it and add honey, adjust all ingredients as necessary

Want to add a bite; add sriracha

Mix thoroughly and add cross cut steak

You’ll probably need to layer the steaks so make sure there is plenty of marinade in between and on top of them

Rotate them every few hours

Let them marinate for at least 5 hours and up to 24

Take them out 30 minutes before cooking on the barbecue over hot grey coals 8 or 9 minutes a side

Let rest for at least 5 minutes before slicing against the grain and serving

serve with:

rice

cold sesame noodles