When I was a newlywed I had a lot of culinary ambition but a woefully small repertoire of dishes under my belt. One of them was an Asian marinade for flank steak that my husband loved so I made it until I couldn’t stand the site of it anymore. I got so sick of it I just one day refused to make it ever again and he had to wait until I was out of town and make it for himself.
It was a very simple marinade and this one reminds me of it a lot. Ruhlman’s was just different enough, and I suppose I have put enough distance between me and the old recipe, that I was willing to try it.
It’s good. Not great and not my favorite. That honor goes to a flank steak marinade (with three variations) that Cook’s Illustrated published in 2005. That recipe uses oil to better transfer flavor throughout the meat as well as an under-coating of kosher salt for tenderizing. The result is not only a steak so tender you can cut it with a fork, but also one where the flavor penetrates throughout the meat and doesn’t just burn off the surface when you grill it.
If you’d like to try this perfectly acceptable flank steak marinade it’s on page 294 of Ruhlman’s Twenty.