Marinated steak

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This is another recipe that’s next to effortless but feels almost restaurant quality. It’s exactly what sounds good on a breezy summer day. It’s definitely done best on the grill but I don’t know how to grill, so this is how it’s done best on a stove top.

The ideal cut of meat is a skirt or flat iron steak. Flank steak also works wonderfully but is a bit thicker. I’m also not embarrassed to say that in the past, while on a budget, I butterflied a good old NY strip and it worked out decently well. Obviously not ideal, but it hit the spot regardless.

It’s best when marinated for at least two hours but up to overnight. I’ll normally make the marinade before I go to bed and add the steak the next morning before going to work. If I’m pressed for time in the morning, I’ll start marinating the steak as soon as I get home and will have a later dinner.

Around 30 minutes before cooking, I suggest taking it out of the fridge. I often forget to do this but I do understand it is better when I do. This brings the meat down in temp so the first bit of cooking are more focused on searing than heating the meat.

Heat your pan to medium high – high heat and add an oil with a high smoking point, like avocado oil. Once the oil is hot, add your steak to the pan. If you’re cooking multiple pieces, make sure to use a large pan or do so in batches. Adding too much to the pan at once will steam the meat instead, which is the opposite of what we want.

The steak doesn’t take long to cook because it is so thin. That being said, the honey is the marinade will create a brown crust quickly. Don’t let this fool you! I still suggest cooking for around two minutes on each side depending on how thick the steak is. Obviously, overdone steak is nobody’s favorite but this isn’t the type of steak that’s supposed to be bright pink in the middle. If you are concerned, less is more. You can put steak back on but you can’t un-cook it. By the time it’s finished, it will look burnt and should have a good crispy outside.

When you think it’s ready, remove from the pan and let it rest on a cutting board. The trick is to let it rest for as long as you cooked it. This will allow it to finish cooking while keeping the juices inside. I don’t temp most meat I cook for this same reason. Sticking a thermometer in creates a hole for juice to come out, which means every time you temp it, it gets a little drier.

When serving, it looks best cut into slices. Make sure to include any juice from the cutting board as well. I try to get as much as possible, which is why the steak in the picture looks like it’s on the darker side. My favorite side to serve this with is farro salad. The meal as a whole reminds me of eating outside on the porch with my family in the later summer months before going back to college. I’m sure it would be phenomenal with any side but a light salad, or veggie is what I would lean towards.

Full recipe below!

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Ingredients:

• one part soy sauce

• one part olive oil

• a clove or two of garlic

• big squeeze of honey

• balsamic vinegar

• sprinkle of pepper

• flank or skirt steak

Directions:

• add marinade ingredients together

• marinate for at least two hours but up to overnight

• heat pan on high to medium-high

• add steak to pan and cook for a couple minutes on each side.

Note:

• This is obviously best when grilled. idk how to grill. I also don't have one!

• Because of the honey in this, the steak gets dark and crispy quickly. It's not as done as you think it is! It also is yummy when it's well done on the outside.