Flank Steak Chinois

5.0
1 Rating

Adam E

Flank Steak Chinois
Serves
2-3

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.


Ingredients

Marinade

  • 1 tablespoon crushed ginger
  • 3 tablespoon soy sauce
  • 1 teaspoon sriracha (more to taste)
  • 2 tablespoon sesame oil
  • 2 tablespoon rice vinegar
  • 1/2 teaspoon salt

Steak

  • 1/4 cup neutral oil, such as canola
  • 4 scallions, thinly sliced crosswise
  • 1 pound flank steak
  • 2 tablespoon butter
  • 3 cloves of garlic, minced
  • 3 scallions, white and light green parts minced
  • 3 tablespoon crushed ginger
  • 2 tablespoon bourbon or cognac
  • 1 cup heavy cream
  • 3 tablespoon soy sauce

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Directions

Instructions

  • Step 1

    Combine marinade ingredients in a large zip-loc bag. Add steak and marinate for at least two hours and up to overnight, turning occasionally.

  • Step 2

    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.

  • Step 3

    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.)

  • Step 4

    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.

  • Step 5

    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).

  • Step 6

    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!)

  • Step 7

    Melt butter in skillet over medium heat. Add minced scallions, garlic, and ginger, and sauté until fragrant, about 2-3 minutes.

  • Step 8

    Remove skillet from heat and add bourbon or cognac.

  • Step 9

    Return skillet to medium heat and add heavy cream, soy sauce, and any juices from the resting steak.

  • Step 10

    Bring sauce to a simmer and season with salt and pepper to taste.

  • Step 11

    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.

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