Marinated Flank Steak
A favorite recipe of mine from the Pioneer Woman.
Actually I have many favorite recipes from her but this one is on frequent rotation during the summer.
At the bottom of her recipe she has this step
Controversial Optional Sauce: Before grilling the flank steak, strain the marinade into a small saucepan. Discard what stays in the sieve. Add ½ cup of water to the marinade. Boil the marinade while heating the grill for the meat AND add an additional 10 minutes. The point of boiling, obviously, is to take away any risk of bacteria from the marinade. Also, by boiling for ten to fifteen minutes, the sauce will reduce and slightly thicken. Then just spoon a little into a dish and use it as a dipping sauce for the meat.
I DO this step. No second thoughts. WHY would you throw away all that deliciousness?!
Okay, I actually change the step a little. I do not strain the marinade, I keep the ginger, garlic and red pepper goodness. I bring it to a boil for a few minutes to kill any bacteria and then I mix cornstarch with the water (I probably use a little less water, just find the consistency you like) and bring to a boil until it thickens to my desire and then pour over top the perfectly sliced steak. I hope you enjoy this as much as I do!