Flank Steak Chinois

Author Notes: Growing up, I always loved the steak chinois at the C&O Restaurant in Charlottesville, VA. This recipe is my nostalgic attempt to recreate the dish's wonderful combination of beef, ginger, and cream. I created a marinade that emphasizes the Asian flavor profile, made the sauce nice and boozy, and added some fried scallions on top for added flavor and texture. For this dish, I used Christopher Ranch's crushed ginger in a jar, a supermarket discovery that has exponentially increased the use of ginger in my kitchen. —Adam E
Serves 2-3
Marinade
-
1
tablespoon crushed ginger
-
3
tablespoons soy sauce
-
1
teaspoon sriracha (more to taste)
-
2
tablespoons sesame oil
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2
tablespoons rice vinegar
-
1/2
teaspoon salt
Steak
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1/4
cup neutral oil, such as canola
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4
scallions, thinly sliced crosswise
-
1
pound flank steak
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2
tablespoons butter
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3
cloves of garlic, minced
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3
scallions, white and light green parts minced
-
3
tablespoons crushed ginger
-
2
tablespoons bourbon or cognac
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1
cup heavy cream
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3
tablespoons soy sauce
- Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.
- In a large cast-iron skillet, heat the oil over medium-high heat. When sizzling, add the sliced scallions and fry until crispy and brown at the edges, about 4-5 minutes.
- Remove scallions from oil with a slotted spoon to a plate lined with paper towels, sprinkle with salt, and set aside. (Do not cover or they will lose some of their crispiness.)
- Remove skillet from heat and pour off all but about 2 tablespoons of the oil. Remove steak from marinade and pat dry with paper towels.
- Reheat oil over medium high heat. When hot, add steak to pan and cook on each side for about 4-5 minutes (for medium rare).
- Check steak for doneness and set aside on a plate covered with aluminum foil. Pour off all oil from skillet and wipe clean. (Be careful! It will be very hot!)
- Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.
- Remove skillet from heat and add bourbon or cognac.
- Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.
- Bring sauce to a simmer and season with salt and pepper to taste.
- While sauce simmers and thickens slightly, slice the steak about 1/2 inch thick against the grain. Arrange on a large platter and top with the cream sauce. Scatter fried scallions on top and serve with rice and sriracha sauce.
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Flank Steak
Showing out of comments
almost 7 years ago gingerroot
You really can't go wrong with ginger, garlic, cream and bourbon. This sounds amazing.
almost 7 years ago Adam E
Thank you, gingerroot!
almost 7 years ago faithrube
Easy to prepare and perfect for entertaining! This dish is outstanding- thanks Adam e.
almost 7 years ago Adam E
I'm so glad the recipe worked out for you, faithrube! Thanks for trying it!
almost 7 years ago EmilyC
You got my attention with beef, ginger and cream! Looks delicious -- and nice photo!
almost 7 years ago Adam E
That's very nice of you to say, EmilyC!
almost 7 years ago sdebrango
Suzanne is a trusted source on General Cooking.
This is a fantastic recipe, I love all the flavors!
almost 7 years ago Adam E
Thanks so much, sdebrango!
almost 7 years ago Sagegreen
I love the flavors in this!
almost 7 years ago Adam E
Thanks! I've been on a real ginger, scallions, and garlic kick in my cooking this summer.
almost 7 years ago Patrick H.
I love that Christopher Ranch ginger. You totally turned me on to it!
almost 7 years ago Adam E
I'm so glad you like it, Patrick!
Showing 12 out of 12 comments