We are all meat lovers, in our family, even my grandson who is only 12 years old. But usually it’s a Filet- Mignon, Rib Eye, New York Steak or Rack of Lamb at home or in restaurants. We order Flank steak only in Mexican restaurants in Fajitas. But I didn’t want to miss this weeks contest and decided to try. I did some research and found a recipe for Asian-style marinade, which was used for broiled pork-ribs and in the notes was said that the same recipe can be used for a Flank steak. I omitted the ingredients that would make the marinade too sweet or too sour and came up with the final recipe, which in my opinion is just right for a lean beef steak. The broiling part is also very convenient for me, because I leave in an apartment building and can’t use a grill.
Since Flank steak is a lean cut of beef and fat carries flavor so well, I knew oil would be a key ingredient. To infuse flavors I chose a marinade with garlic, ginger and sesame oil. I combined the aromatics with oil in a blender to create a marinade paste; then pricked the steak all over with a fork, rubbed steak with the marinade paste and refrigerated for 4 hours.
For the marinade
• 2 tablespoons canola oil
• 2 tablespoons toasted sesame oil
• 1/3 cup soy sauce
• 1/4 cup hoisin sauce
• 1 teaspoon Chinese five-spice
• 2 tablespoons lime juice
• 1 tablespoon light brown sugar
• 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
• 2 medium scallions , minced (about 3 tablespoons)
• 1 flank steak (about 2 pounds), patted dry with paper towels
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil, for frying the onions
• 1 large onion, thinly sliced
• 12 whole scallions, cut in 1 1/2-inch length pieces
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 2 teaspoons freshly chopped cilantro leaves
In This Recipe
To make Marinade: Puree all ingredients in blender until smooth, scraping down blender as needed.
Using a fork, poke steak about 20 times on each side.
Place on a rack over a foil-lined rimmed baking sheet; rub both sides of steak evenly with about 2/3 of the marinade paste. Cover and refrigerate at least 4 and up to 8 hours.
Adjust oven rack about 4 inches from heat and preheat the broiler. Using paper towels pat dry flank steak on both sides; season both sides of steak evenly with black pepper.
Broil steak (still on rack in pan) for about 10 to 12 minutes, turning ones for medium rare.
Transfer steak to a cutting board, brush meat with the remaining marinade on each side, tent loosely with foil, and let rest 10-15 minutes.
While the steak is resting, heat a frying pan over medium–high heat and stir-fry onion for 2 minutes, add the scallions and stir-fry for 1 more minute. Of the heat add lime juice and the fresh cilantro or any herb you like.
Using sharp knife, slice steak as thin as you can, about 1/8-inch thick against grain on an angle.
Spread the stir fried Two- onion mixture over the cut steak slices. This Flank Steak is very tasty served alongside any of your favorite side dishes or in sandwiches, wraps, tacos or salads.