- 3/4 cup low sodium soy sauce
- 4 cloves garlic, chopped
- 2 tablespoons grated fresh ginger
- 1 tablespoon hot chili sauce (such as Sriracha)
- 1 Tablespoon toasted sesame oil
- 4 pieces flanken (about 3 pounds total; each 1 inch think)
- Serves 4
- Hand-On Time: 15 minutes
- Total Time: 1 hour, 25 minutes
Make the marinade: In a small bowl, combine soy sauce, garlic, ginger, chili sauce, and sesame oil. Reserve 1/4 cup for serving. Place the rest of the marinade in a large resealable plastic bag with the flanken and refrigerate for at least 1 hour and up to 24 hours.
Heat grill to medium-high. Remove the ribs from the marinade (discard the marinade) and grill for 5 to 6 minutes per side for medium-rare. Serve with the reserved marinade.
"food | RIBS spicy soy-marinated flanken." Real Simple Magazine. June 2010: 244.
Nothing says summer like ribs... This months (June 2010) Real Simple Magazine does a really great job with its article
"The Rib Primer," that goes into explanation of the different types of ribs, what they are and how to prepare and cook them. They then provide four different recipes using the different cuts of meat. I never really gave ribs much thought past napkins, barbeque sauce and a buttered ear of corn, but I have learned that there is much more to it than that.
Jean Paul and I tried one of the recipes last night using flanken which comes from the cow's lower rib cage, similar to short ribs. Now I have to admit that the marinade was fantastic even after only sitting in the fridge for an hour, but I wasn't crazy about the cut of meat. The flanken seemed a little too fatty for me, but they say that the flavor is in the fat, right? Jean Paul on the other hand LOVED it! Again, the taste was incredible, but it was the texture of the beef itself that got to me. It just seemed a little too gristley. Picky me, perhaps. But I would LOVE to try the recipe again using another form of rib and maybe even perhaps letting it sit in the crock-pot melting with the marinade for hours on end. YES!!! THAT sounds like a delicious plan.
We served the
spicy soy-marinated flanken with simple white rice steamed in the rice cooker along with the recommended
Snow Pea and Red Onion Salad recipe that complimented the taste perfectly! And again, I loved trying a new cut of meat, but the flanken is just not for me. Spicy soy-marinate... I'll take that one any day.