|Outstanding Savory Condiment, indeed.|
Among their tasty and creative products is a marinade/dipping sauce I've used a couple times now, a Wasabi Ginger Sauce. Light on the wasabi with just a gentle bite of ginger at the finish, I've found this sauce's rich depth of Asian-inspired flavor complements steak and bison. Yes, I'm generally an advocate for making one's own _______ (fill in the blank), but if you're going to go with "almost homemade" anyways, I say choose a high quality product such as this. Particularly if it will benefit the Maine economy. Really, Maine Department of Tourism, just hire me already.
Now, I've been on a real flank steak kick. Flank steak, from the cow's abdomen, is often sold in long thin cuts of meat. Although it's reasonably tough (due to lots of connective tissue), this cut is perfect for marinating and then grilling or searing.
Given that my grill is currently held together with tin foil and rust, I opted for the latter.
|Looks just like EVERY other picture of marinating steak.|
I tossed about a third of the bottle of marinade in a plastic Ziploc with my steaks for about four hours. Four hours is sort of a sweet spot for marinating whole cuts of steak: less time and the connective tissue won't quite break down; more time and the tissue breaks down too much and the meat gets mushy (more info on marinating here). For the last hour of marinating I pulled the steak out of the fridge -- you want the meat at close to room temperature when you sear or the beef won't cook evenly.
To sear, I simply heated a tablespoon of oil in a heavy pan over medium high and cooked about four minutes to a side for rare/medium-rare.
Sorry there aren't pictures; I can't figure out how to dodge spattering oil long enough to snap a shot that looks remotely appetizing. Instead, enjoy this picture of my beef silicon cutting board (on top of a wood cutting board):
|That's right, I've got THE WHOLE SET.|