Honey-marinated flank steak - Honungsmarinerad flankstek

HONEY-MARINATED FLANK STEAK
Honungsmarinerad flankstek

In Sweden, the special cut “flankstek” has become increasingly popular for barbecuing, among other things. I don’t know the English name for it so I simply call it “flank steak” as it can’t be anything else – a steak from the flank. You put it in the oven about 15 minutes before dinner is to be served, turn it after half the time and then it’s ready to go on the table.

4 servings

1 1/3 lbs “flank steak”

salt, pepper

Marinade:

2 spring onions
1 celery stem
4 tablespoons oil
4 tablespoons Chinese soy sauce
4 tablespoons honey
3 tablespoons red wine
1 crushed garlic clove
2 teaspoons coarsely ground black pepper

Put the meat in an oven-proof dish. Chop the spring onions, slice the celery and mix it with remaining ingredients for the marinade. Pour it over the steak and turn the meat a couple of times in it. Cover and marinate for at least 4 hours or overnight.

Transfer the meat to another oven-proof dish and sprinkle with some salt and pepper. Fry the meat in the middle of the oven at 440F for about 8 minutes per side if you want pink meat. If you want the meat well done, you add about 5 minutes per side. It all depends on how thick the piece of meat is. When serving, cut the meat in thin slices and if you wish, you can pour some of the marinade over the meat before serving with e.g. baked potatoes and a salad.

Enjoy!

Bella