Full disclaimer: the statement below is not medical advice.
If you struggle with xerostomia, this meal will help you salivate.
Cookware & Appliances Needed
- Grill
- Small saucepan
- Deep colander
- Cutting board
- Knife of choice
- Medium mixing bowl or Gallon freezer bag
Ingredients for marinade
- Flank steak- 1.5 lbs
- Soy sauce – ¼ cup
- Honey – 3 TBSP
- Red wine vinegar – 2 TBSP
- Green onions – 2 small bunch
- Garlic cloves – 2 whole
- Ginger – 40 grams
- Olive oil – ¼ cup
Instructions
PREP
- Wash and then dry all produce/meats.
- Thinly slice the green onions.
- Peel the garlic clove and cut off the dry stem ends. Then mince.
- Peel and then grate the ginger.
MARINATE
- Transfer flank steak to either a medium mixing bowl or a gallon freezer bag.
- In the same container of choice, add soy sauce, honey, red wine vinegar, sliced green onions, minced garlic, grated ginger, and olive oil.
- Mix until well combined.
- Marinate in the refrigerator for 24 hours.
- When ready to cook, save the marinade to create the sauce.
LET’S COOK
- Preheat grill to 450 degrees (F). Remove flank steak and place on preheated grill.
- Cook steak for 4 minutes on one side and flip.
- Cook other side for 8 minutes for medium rare or 10 minutes for medium. Internal temperature should be 135F for medium rare, 145 F for medium. When in doubt, follow the FDA internal temperature guideline.
- When done, remove from grill and allow meat to rest for 10 minutes before slicing. Slice steak diagonally against the grain of meat, to avoid a tough cut.
- Take remaining marinade and in a small saucepan over low heat, simmer for 10 minutes. Once sauce has thickened, turn off heat.
- Best served with white rice and topped with a drizzle of the homemade sauce.
- Enjoy!
