Make the marinade by combining soy sauce through chives. Slice
the flank steak across the grain into ˝” (1 1/2 cm) wide strips. If the
steak is very wide, you can slice it in half lengthwise with the grain
first, then cross grain into strips. Place steak in a bowl, mix with
marinade, then cover with plastic and allow to stand 45-60 minutes
at room temperature. You can also mix it in a zip bag, press out the
air and marinate. Heat a large non-stick sauté or fry pan over
medium heat. Drain marinade from steak through a sieve and set
aside. Lay steak strips flat in the hot pan; don’t crowd them. Cook
until one side is a browned and getting caramelized edges. Flip the
pieces over and cook just briefly, then remove to a rimmed baking
sheet or plate. Repeat with the other pieces until done.
Note – If you want extra sauce to drizzle over the steak, place the
raw marinade in a small pan and bring to a boil for a few minutes to
kill any raw meat bacteria. Boil it down but be careful not to let it
burn away. For a quick vegetable side dish – Drop sugar snap peas
into boiling, salted water for 3 minutes, drain and serve. If you have
snap peas left over, add them to a steak salad the next day. It’s also
delicious served with mushrooms. I like to use shitakes with this
recipe. Slice and cook in the same pan as the flank steak to pick up
the flavors. You may need a little oil (try coconut oil) in the pan to
cook the mushrooms. Sometimes I’ll add a tablespoon of finely
chopped shallots towards the end of cooking for extra flavor.
About the vegetables I did for Ying & Yang Living – To make the
vegetables I did for the show, quarter mushroom, thinly slice sweet
peppers and slice asparagus. Cook them in the same pan to absorb
all of the good flavors from the meat juices. You may need to add
just a little coconut oil. Splash with sake and cook down to finish
and glaze the vegetables.
Originally Submitted
1/28/2015
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