Friday, August 30, 2013

Asian-Style Flank Steak






Flank steak is a lean, flavourful, boneless, low-fat cut of meat popular in Asian cuisine. One of the less expensive cuts of beef, flank steak benefits from the tenderizing effects of a marinade, and is wonderfully tender and juicy when cooked and sliced properly. Also known as London broil, flank steak lies on the belly close to the hind legs of the cow, on the well-exercised flank of the animal, so it's inherently sinewy and tough. Unlike the more fatty skirt steak, the flank is super lean on its own without too much trimming, but needs a little work to make it tender. Like skirt steak, flank steak takes to marinades like a duck to water, but also lends itself to simple grilling. The secret is to grill the marinated flank steak medium to medium-rare and slice it super thin. Voila!




A wonderfully fragrant marinade of soy, rice wine vinegar, honey, garlic, 
ginger, sesame oil and red pepper flakes

The flank steak is submerged in the marinade then poured into a large resealable 
plastic bag, and chilled for 3-6 hours. allowing all the flavours to marry

Plump green onions fresh from our garden were used as a garnish for the final presentation



Asian-Style Flank Steak
Serves 4

Marinade:
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp water
1/4 cup honey
2 tbsp sesame oil
2 tbsp minced ginger
2 tbsp minced garlic
1/2 tsp crushed red pepper flakes
2 lb flat iron steak

Garnish:
sesame seeds
sliced green onions
lemon wedges


Whisk all of the marinade ingredients together in a bowl then pour into a large resealable plastic bag along with the steak, and refrigerate for 3 to 6 hours. Before grilling the steak, remove the meat from the marinade and pour the remaining liquid into a saucepan and set aside. The marinade will need to be brought to a boil, then simmered for 5-10 minutes before being drizzled over the steak prior to serving.

Preheat the grill to high heat and cook the steak for 4-5 minutes on each side for medium rare, depending on the size of the steaks: medium-rare is 125°F and the steak will have a pink centre; medium should read 130°F. Allow the steaks to rest for 5 minutes before carving the steak in thin, angled slices cut across the grain. To serve, arrange the slices on a serving platter, drizzle with the remaining marinade and garnish with sesame seeds, sliced green onions and slices of fresh lemon.