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.
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