Marley Meat (Soy Glazed Flank Steak)
I have used this glaze with many types of beef, specifically flank steak and tenderloin. I have served it at dinner parties with great success. I never make enough it seems, as it is always gone before I go to get any. Named after my granddaughter, who, when she was young, was a very picky eater and would only eat hot dogs. She finally had a taste of this, and is now a full fledged beef eater!
I have used this glaze with many types of beef, specifically flank steak and tenderloin. I have served it at dinner parties with great success. I never make enough it seems, as it is always gone before I go to get any. Named after my granddaughter, who, when she was young, was a very picky eater and would only eat hot dogs. She finally had a taste of this, and is now a full fledged beef eater!
- Carbohydrate 5.39690646435453 g
- Cholesterol 0 mg
- Fat 4.52283718689788 g
- Fiber 0.200343263033559 g
- Protein 0.506686309007707 g
- Saturated Fat 0.625593352601156 g
- Serving Size 1 1 Serving (29g)
- Sodium 169.744672687861 mg
- Sugar 5.19656320132097 g
- Trans Fat 0.128755163776493 g
- Calories 63 calories
Step-by-step
- In a small bowl, mix together soy sauce, honey, vinegar, scallions, garlic, and ginger.
- Whisk in olive oil.
- Place steak in a non-reactive baking dish (ceramic or glass), and pour in marinade; turn to coat both sides of meat.
- If it is a tough cut of meat, pierce with a fork throughout the entire cut of meat.
- Cover with plastic wrap and marinate, turning occasionally.
- Marinate 2 hours at room temperature, or up to 24 hours refrigerated. The longer you can marinate this, the better it will absorb the flavor.
- Prepare a hot fire.
- Remove steak from marinade, scraping off and reserving as much marinade as possible.
- Place steak on oiled grill set 4-6 inches from coals.
- Grill, turning and brushing with marinade several times, until outside is well browned, and inside is still pink and juicy, about 10-12 minutes.
- Transfer to a cutting board or platter and let rest about 5 minutes before carving on the diagonal into thin slices.
- Note: For tenderloin, and depending on the size of the cut, you may want to double the glaze/marinade recipe—enough so at least 1/2 or more of the meat is sitting in the marinade at all times, and turn occasionally to marinade alternate sides.
My Family's Favorite: Marley Meat (Soy Glazed Flank Steak)
As a busy mom of three, finding time to cook delicious and satisfying meals can be a challenge. My days are a whirlwind of school runs, work deadlines, and after-school activities. But there’s one thing that always brings my family together: a hearty and flavorful dinner. And this Soy Glazed Flank Steak, affectionately nicknamed "Marley Meat" after my picky granddaughter’s transformation from hot dog aficionado to beef lover, is a staple in our home.
The secret to this dish isn't some complicated technique or exotic ingredients; it's all about the marinade. A simple blend of soy sauce, honey, vinegar, ginger, garlic, and scallions creates a symphony of sweet and savory flavors that tenderizes the flank steak to perfection. I often use this marinade for different cuts of beef like tenderloin, and it always results in a succulent and flavorful meal that impresses even the most discerning palates. I’ve served this at numerous dinner parties, and it’s always a hit – usually disappearing before I can even get a second helping!
What I love most about this recipe is its versatility. It’s quick enough for a weeknight dinner, yet elegant enough for a special occasion. The preparation is straightforward, requiring minimal effort, and it's easily adaptable to different dietary needs. For instance, those following a low-carb lifestyle can simply reduce the honey or opt for a sugar substitute. And for a gluten-free option, ensure your soy sauce is certified gluten-free.
Beyond the ease and deliciousness, this recipe holds a special place in my heart. It's a testament to the power of food to bring people together and to create lasting memories. Watching my granddaughter, once a creature of habit with a limited palate, fall in love with this steak was one of the most rewarding moments in my culinary journey. The dish is more than just a recipe; it's a story of family, of evolving tastes, and of the joy found in sharing a good meal. It's a reminder that even in the midst of a busy life, taking the time to create something special for the people you love is always worth it.
The rich, umami flavors of the marinade penetrate the steak, creating an unforgettable taste experience. The grill imparts a beautiful char, enhancing the already delicious flavor profile. It's a perfect balance of sweet, savory, and slightly tangy notes that leave you wanting more. The simple yet elegant presentation makes it suitable for any occasion, from a casual weeknight dinner to a more formal gathering. Whether you're a seasoned chef or a kitchen novice, this recipe is sure to become a favorite in your household.
This recipe is more than just a meal; it’s a testament to the power of family, shared experiences, and the simple pleasure of gathering around a table to enjoy a delicious home-cooked meal. It’s a dish that embodies the warmth and love of my family, and I'm so thrilled to share it with you. I hope it becomes a cherished recipe in your home as well, creating your own cherished memories around the dinner table.
Ingredients: (The ingredient list is provided in the original recipe.)
