Lunch: Pan-Seared or Grilled Marinated Flank Steak

Recipe by Jacques Pepin Recipe courtesy of Jacques Pepin.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Pan-Seared or Grilled Marinated Flank Steak

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 tbsp. honey
2 tbsp. soy sauce
6 clove garlic
1/2 tsp. ground coriander seeds
1/4 tsp. cayenne pepper
1 flank steak (about 3/4 inch thick)

Instructions

Mix all the ingredients together, (except for the steak!), in a gratin dish large enough to hold the flank steak. Place the steak in the dish, turning it to coat all sides with the marinade. Cover with plastic wrap, and marinate in the refrigerator for at least 1 hour.
At cooking time, heat a grill until very hot, or preheat a heavy aluminum or cast-iron skillet or saucepan for at least 5 minutes over high heat, until it is very hot. Prewarm the oven to 180 degrees.
Remove the steak, reserving the marinade in the gratin dish. Place the steak on the hot grill or skillet, cook over high heat for 1 1/2 minutes, turn, and cook for 1 1/2 minutes on the second side to sear the meat and give it a well-browned exterior. Return the meat to the marinade, and place it, uncovered, in the warm oven to "relax" and continue cooking in its own heat for at least 10 minutes and up to 40 minutes.
To serve, cut the steak on the diagonal into very thin (1/8-inch) slices, and serve with the marinade on very hot plates.

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