Steak this out.

30 Jan

Today’s recipe comes from A Knife For All Seasons (1981) by Nancy Elmont. It’s a collection of recipes and of course, carving techniques. The book is obviously an advertorial for the Hamilton Beach electric knife which was a pretty big deal back in the 60s and 70s. I am not sure how it ended up in my cookbook collection because ironically at the time this book was published I was working for Chicago Cutlery, then a Minneapolis-based kitchen knife manufacturer, as a marketing director and I didn’t own an electric knife! Copies are still available on Amazon.

I always keep a flank steak or two in my freezer because they are so easy to prepare. This marinade needs to work it’s magic for the full recommended time!

Flank Steak Teriyaki

2½ cups unsweetened pineapple juice (depending on your container, you may use less)

⅓ cup soy sauce

1 (1½ to 2 lb.) flank steak

In large shallow pan, stir together pineapple juice and soy sauce to make marinade. Add flank steak and refrigerate for 1 day, turning once. Remove steak from marinade and cook on a grill over hot coals or broil to desired degree of doneness (yes, we like it rare!) To carve, cut across the grain of the  meat.

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