Holy Heck it’s been a little while. And I HATE that.
But you know what I hate more? My Christmas tree that literally was smacked with a pry-mantis plague the two days that I was out of town for work andddddddddd I basically pooped my pants upon discovery.
Like. Are you kidding me……………..
Just when I was FINALLY getting into the “Christmas Spirit” these buggy senseis decided to give my jolly mood a knee drop to the heart. I’m currently sleeping with ear muffs and a dust buster.
BUT I guess that’s better than sleeping alone ((( insert an aggressive eye roll here )))
*sigh* *sigh again* *keeping sighing* *keep sighing and insert contents of wine bottle into mouth*
I don’t think I’m ever going to recover. Currently disposing of any green life in my casa in fear that those lil fighting ninja warriors decided to spread their unprotected love elsewhere. Gags.
But since I’m seriously making an effort to de-scrooge myself I’ll start thinking happy thoughts, like when my tree was alive only a week ago and when I actually carved out time to make some food that tasted pretty legit.
Like this saucy steak. Move over cream, this cow is coming in hot. Flank N Berries. Because tis the season.
Though flank steak can sometimes be a little pricey, it definitely feeds a lot (as oppose to a filet).
Make sure to carefully follow cooking instructions and be sure to slice against the grain!
The longer you let your steak marinade…. the better. Overnight this bad boy. Or at the very least let it soak for a good couple of hours before hitting the heat. Trust me.
My cooking time is for a medium rare steak. But if you prefer to tough TF out of this meat just cook for a little longer until you reach desired internal temperature.
You technically also don’t need the sauce for this, the marinade alone for this meat provides enough flavor, but the sauce just brings it home. Pomegranates & Horseradish are totally optional, and really quite pretty on camera 😉
- 1.5 lb flank steak
- ½ cup olive oil
- 4 tbsp worstcehshire sauce
- 2 tbsp soy sauce
- 2 tbsp balsamic
- 2 tsp ground ginger
- Kosher Salt
- Coarse Ground Pepper
- 2 tbsp remaining marinade
- 1 tbsp water
- ⅔ cups cranberries
- 1 tbsp brown sugar
- 2 tbsp pomegranate juice
- Optional Toppings:
- 2 tbsp pomegranate seeds
- First whisk your marinade ingredients together in a small bowl. Place your steak into a ziplock bag and pour in marinade. Seal and shake bag until steak is covered and place in fridge overnight (12+ hours is best).
- minutes before you are ready to cook remove steak from fridge and marinade, then pat dry. Reserve 2 tbsp of marinade.
- Salt and pepper both sides of steak and let sit at room temperature for about 40 minutes.
- Preheat your oven to broil. Place broil pan (or line a rimmed baking sheet with foil and then place a wired rack on top) and let heat in oven. Next place steak on top of rack and into oven for 4-5 minutes on one side, flip and broil an additional 4-5 minutes. Remove from oven and tent steak with foil for 15 minutes. Slice against the grain and serve with sauce (recipe below).
- While the steak is resting prepare your sauce. In a small sauce pan add your reserved marinade, water, brown sugar and pomegranate juice. Cook over medium heat and bring to a boil, add cranberries and reduce heat to a simmer. Cook for an additional 8 minutes, or until cranberries begin to burst. Remove from heat and pour over steak when ready to serve.
- Serve with fresh pomegranate seeds and horseradish if desired.