Tangy (and Sweet) Flank Steak

We've got two flank steaks that have been slowly defrosting in the fridge (from the freezer) for about two days.

We used 1 cup light soy sauce and 1 cup apple cider vinegar.

For future use, I would use 1 cup light soy sauce and 2/3 cup apple cider vinegar OR 1 cup regular soy sauce and 1 cup apple cider vinegar.

(L-R) Black pepper, homegrown chilies and garlic powder.

Seasoned the flank steaks with garlic powder and freshly ground black pepper.

Poured in the soy sauce-apple cider vinegar marinade and added sliced chilies. (We removed the seeds so 1. it wouldn't be too spicy and 2. we're not cooking and eating the seeds.) If you prefer a sweet and tangy flank steak like most people, I would add about 1/4 cup of brown sugar into the marinade. 

The flank steaks were marinated overnight. 

Hubby cooked the flank steaks one at a time over a grilled cast iron pan. On high heat, he cooked one side for one minute, then turned the steak about 85 degrees and cooked it another minute to get a nice sear on the steak as it cooked. 

Cook the same way as above for the other side. Let rest for a couple of minutes.

Served with salad and messed up fried rice. (I messed up the fried rice by adding way too much red bell peppers. Erm, my bad.). The steaks were not bad at all. Just a bit too tangy, which is why I mentioned lowering the amount of apple cider vinegar earlier. And definitely tender and juicy! Bubby added brown sugar on our steaks afterwards and it was even better sweet and tangy for me and my pops.

Here is bubby's keto-friendly version. Sliced tangy flank steaks over a bed of garden salad and topped with chili paste. Mm-mmm good!