When dinnertime snuck up on me again and all I had done that day cooking-wise was get this flank steak marinating for jerky (which cooks for hours), I fired up the cast iron pan and seared a piece for immediate consumption. Not a huge surprise–it was delicious! Thinly sliced tender beef with an outside edge of sweet and salty. (Even my “breadgetarian” was eating piece after piece.)
Much of my success was thanks to the fantastic beef I purchase from Bar 77 Grass Fed Beef. Get it shipped or pick up in Bozeman, or meet Jeff at the Bozeman Winter Farmers’ Market, next and last one this season is Saturday April 29.
My friend Mary Ann is almost Hawaiian, even though she is a haole and lives in the snow when she’s not surfing (or cursing the traffic in SF). I thank her for this recipe, Pipikaula (Hawaiian slang = “beef rope”), a popular appetizer (or protein addition to a rice bowl dinner).
- 1 large flank steak, 1 1/2 - 2 pounds, trimmed of fat and silver skin
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2-inches freshly grated ginger (approx. 2 tablespoons)
- 1 tablespoon coarse Hawaiian salt (or other coarse salt)
- 2 cloves garlic, finely minced
- 1/4 teaspoon dried red chile flakes
- Cut the flank steak in half lengthwise and set in a rectangular dish. Combine the soy, sugar, ginger, salt, garlic, and chile flakes and pour over steak. Cover and chill, turning occasionally, for 6 hours--do your best not to pierce the meat.
- Preheat oven to lowest setting, around 200° F. Lift meat from marinade and place on a wire rack set in a rimmed sheet pan. Bake until meat is firm and dry and no longer has a raw texture in the thickest part (cut to test), 10 - 12 hours. Cool meat and slice thinly across the grain to serve. Keep airtight in refrigerator for up to a week.
- (Note on using this as a marinade -- first and only time I tried it, I had the steak in the marinade for 3 hours then cooked it in a cast iron pan. Worked great.)