Back when I started Taste As You Go, one of the first people to offer me blogging advice was Jaden of Steamy Kitchen. I've been a fan of Jaden's blog, her recipes, and her photographs for months, and it meant so much that she was willing to talk to a newbie like me. When I saw Jaden's latest post, Honey Soy Skirt Steak with Shitake Mushroom Recipe, I bookmarked it immediately with the intention of making it for dinner one night. I had no idea that "one night" would wind up being tonight.
Today was rainy and cold in New York and I wanted something hearty and comforting to enjoy when I got home from work. And, despite my serious lack of food at home (I'm just coming off two weeks of vacation and nearly two weeks away from my apartment), I already had everything I needed to prepare Jaden's steak recipe. Everything, that is, but the steak. So I left work a tad early to pick up the steak and some additional ingredients for my "famous" mashed potatoes.
Right off the bat, if you compare my recipe with Jaden's, you'll see that I used flank steak rather than skirt steak. I had to substitute the cut because Foodcellar & Co. was, surprisingly, out of skirt steak. On a financial level, this was fine by me since the signs on the display case indicated that the price per pound for flank steak was lower than the price per pound for skirt steak. And, lately, every penny counts.
So, without further ado, I give you my adaptation of Jaden's recipe!
PS. I did attempt to take a picture after I had plated the steak and mashed potatoes, but my camera wasn't cooperating and I was too eager to devour my dinner. It smelled so amazing that I just had to give in! ;-)
Honey Soy Flank Steak à la Jaden
Adapted from Steamy Kitchen | Printable Recipe
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- Black pepper, freshly ground
- 3/4 pound piece flank steak
- 1/2 cup orange juice
- Place soy sauce, honey, balsamic vinegar, garlic, olive oil, and black pepper in a shallow baking dish. Whisk to combine.
- Add flank steak and turn to coat several times. Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes or overnight.
- When ready to cook, take the baking dish out of the refrigerator and remove the flank steak from the marinade.
- Pour the marinade into a small sauce pan and add the orange juice. Bring to a boil, then reduce the heat and allow the mixture to reduce until thick.
- Meanwhile, preheat a grill pan over high heat until very hot. Pour in a couple of tablespoons of extra-virgin olive oil before adding the steak to the pan. Grill 5 to 7 minutes on each side.
- Remove the steak and allow to sit on a cutting board for 5 minutes to rest.
- Serve with some of the sauce spooned over each slice.