Spicy Asian Infused Flank Steak
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
Marinate time: 2 to 12 hours
Adapted from The Heritage Cook
ingredients:
  • 1 or 2 tablespoons grated fresh ginger
  • ½ 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
  • 2 cloves smashed garlic (just smash each clove with the flat side of a heavy knife, then add to marinade)
  • 5 to 15 drops Sriracha Sauce ( I used 15, of course)
  • 2 tablespoons dark (toasted) sesame oil
  • freshly ground black pepper to taste
  • One 1½ to 2 lb flank steak
  • kosher salt and black pepper
  • neutral oil..such as vegetable
  • kosher salt and more fresh ground black pepper to coat the steak before searing
directions:
  1. 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 (or just a cast iron or any flat pan on your stove if you have neither a grill nor a grill pan) 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 3 minutes per side for rare, but I usually cook it 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) See HERE how to do that. Top with chopped scallions and some of the reduced marinade (if you decided to boil it down for a sauce) and enjoy!
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2013/01/07/spicy-asian-marinated-flank-steak-and-part-19/