Side Pannel
Spicy Grilled Asian Flank Steak
Spicy Grilled Asian Flank Steak
- Recipe Submitted by Healthy Recipes on 02/06/2014
Category: Main Dish
Ingredients List
- 1 to 2 tablespoons grated fresh ginger
- 1/2 cup dry white wine, dry vermouth or sake
- 2 tablespoons soy sauce (I used light soy sauce because I salted the steak after marinating)
- 2 tablespoons hoisin sauce
- 5 to 15 drops Sriracha Sauce
- 2 tablespoons dark sesame oil
- Freshly ground black pepper to taste
- One 1 1/2 to 2 lb flank steak
- kosher salt and black pepper
- neutral oil..such as vegetable
Directions
. Stir together all the ingredients for the marinade. If you”™d like, score the top of the steak so the marinade seeps in..about 1 inch cuts apart. I didn”™t do that, but, as Martha would say “It”™s a good thing”. Place the flank steak in a ziplock bag or bowl, and pour the marinade over it. Seal or cover and refrigerate for up to 12 hours, no less than 2 hours.
2. Remove steak from marinade and blot completely dry. Do not rinse it! Place on a plate, cover with plastic wrap and let come to room temperature, about 1 hour. If you”™d like..boil down (reduce) the marinade to make a sauce.
3. Heat a grill pan or your outdoor grill until very hot. Oil (a neutral oil like vegetable) the grill pan when you can barely hold your hand over it for a few seconds. You want to see a little smoke. Season the steak generously with kosher salt and fresh, ground black pepper and slap it on the grill or grill pan. Let cook anywhere from 3-4 minutes per side (rare) to 6 or 7 minutes per side (well done). I cooked mine a little over 4 minutes per side for medium rare. Once it”™s on the grill, do not move it until it”™s time to turn it, so it forms a nice crust. If you want crisscross grill marks, move it once half way in between the cooking time for each side.
4. Remove the steak to a carving or cutting board and let rest for 10 minutes. If you cut into it before that, you”™ll lose a lot of the juices, so patience is key here. The steak will absorb it”™s juices (basically suck them back in) during those 10 minutes ”“ making it, well, extremely juicy.
5. Using a SHARP knife, slice the steak against the grain on the bias (diagonal). Top with chopped scallions and some of the reduced marinade (if you decided to boil it down for a sauce) and enjoy!
2. Remove steak from marinade and blot completely dry. Do not rinse it! Place on a plate, cover with plastic wrap and let come to room temperature, about 1 hour. If you”™d like..boil down (reduce) the marinade to make a sauce.
3. Heat a grill pan or your outdoor grill until very hot. Oil (a neutral oil like vegetable) the grill pan when you can barely hold your hand over it for a few seconds. You want to see a little smoke. Season the steak generously with kosher salt and fresh, ground black pepper and slap it on the grill or grill pan. Let cook anywhere from 3-4 minutes per side (rare) to 6 or 7 minutes per side (well done). I cooked mine a little over 4 minutes per side for medium rare. Once it”™s on the grill, do not move it until it”™s time to turn it, so it forms a nice crust. If you want crisscross grill marks, move it once half way in between the cooking time for each side.
4. Remove the steak to a carving or cutting board and let rest for 10 minutes. If you cut into it before that, you”™ll lose a lot of the juices, so patience is key here. The steak will absorb it”™s juices (basically suck them back in) during those 10 minutes ”“ making it, well, extremely juicy.
5. Using a SHARP knife, slice the steak against the grain on the bias (diagonal). Top with chopped scallions and some of the reduced marinade (if you decided to boil it down for a sauce) and enjoy!
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