Anna’s Grilled Asian Flank Steak
From In the Kitchen with Anna: New Ways with the Classics
No photo this time...although I love grilled flank steak, they never seem to look pretty in a photo.
Prep time: 5 minutes
Marinate time: 2-12 hours
Grill time: 10 minutes
Rest time: 3-5 minutes
Serves 6-8 (Ruth’s note: actually it depends on whether you serve it thinly sliced over a salad or as the main course with simple side – then I’d say it would serve 2-3)
1 cup rice wine vinegar
¼ cup soy sauce
2 tbsp Dijon mustard
1 medium onion, thinly sliced
6 cloves garlic, thinly sliced
2” piece of fresh ginger, scraped & sliced
½ bunch fresh cilantro
2 tbsp sesame oil
Red chili pepper flakes (how much depends on how spicy you like things)
1 beef flank steak (about 2lb/1kg)
1. Stir vinegar, soy sauce & mustard in a large baking dish (Ruth’s note: large enough to hold the flank steak flat or you can use a large zip lock bag). Stir in the onion, garlic and ginger, mix and then tear in cilantro leaves. Add the flank steak, spoon some of the marinade including garlic, ginger and onion overtop. Cover and chill for at least 2 hours and up to 12 hours before grilling. Turn the steak once or twice.
2. Preheat grill (Ruth’s note: optimal of course and Anna’s preferred way is the BBQ grill, but if you’re like me and that’s not an option you can use one of these three options: 1) broiler in oven; 2) grill pan on top of stove over high heat; 3) Griddler or other electric indoor grill.)
3. Grill steaks about 5 minutes per side. Remove steak from the grill and let it rest covered with foil for 3-5 minutes before slicing on the bias (against the grain – to keep this tough cut of meat really tender).
Serve along side (or atop) a hearty salad. This works great for a buffet.