Broiled Flank Steak Asian-Style with Two-Onion Stir-Fry

July 17, 2011
2 Ratings
  • Serves 4-6
Author Notes

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.

What You'll Need
  • 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 3-inch piece fresh ginger , peeled and minced (about 3 tablespoons)
  • • 1/4 teaspoon red pepper flakes
  • For the steak and Two-onion stir-fry
  • • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

See what other Food52ers are saying.

0 Reviews