If you are hosting Thanksgiving dinner next week.
I thought you could use a respite from all that poultry, gravy, cornbread and pumpkin.
A recipe that does not involve turkey stock or butter.
No little cubes of bread.
No parsley, thyme, or rosemary.
Absolultely no gourds.
None of those crispy onion things that come in a can.
Not a single dinner roll in sight.
You probably have been busy scanning cookbooks and magazines for the latest in Thanksgiving food trends.
Shopping for all those items you normally don’t have in the pantry.
Polishing the silver.
Starching the linens.
I know you are busy.
However, in the meantime you still need to eat.
And I bet right now, a roast chicken is not what you are craving.
- 1 packaged flank steak, approx. 2 lbs
- 1/4 cup GF tamari or soy sauce
- 1/2 cup sherry
- 2 Tbs honey
- 2 Tbs sesame oil
- 2 Tbs grated fresh ginger
- 4-5 cloves garlic, chopped fine
- 2 tsp sriracha sauce or other asian hot sauce (optional)
- 1/4 cup scallions, sliced thin
- 3 Tbs toasted sesame seeds
Unwrap flank steak and give it a rinse in cool water.
Pat dry and place in large zip top freezer bag.
In medium bowl whisk together the soy, sherry, honey, sesame oil, ginger, and garlic.
Pour into bag over steak.
Place bag in large bowl and refrigerate 3-6 hours, turning bag occasionally.
Heat BBQ to high heat.
Remover steak and discard marinade.
Place steak on well oiled BBQ, let sit 3-4 mins undisturbed, rotate 45 degrees and cook another minute.
Flip and repeat process, cooking time for medium rare is about 10-12 minutes total cooking time.
Remove to large cutting board and loosely cover with foil for 5 more minutes.
Carve thinly against the grain.
Place on serving platter and scatter with scallions and sesame seeds.
Serve with sticky white rice and steamed edamame.