Prep 45 mins
Cook 0 mins
From Gourmet Magazine in July 2007. Serve with white rice and soft leaf lettuce. Guests can make lettuce-leaf bundles with rice and thin slices of meat.
- 1⁄4 cup soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon ginger, peeled and grated
- 1 garlic clove, minced
- 2 teaspoons Asian chili sauce (Sriracha)
- 2 teaspoons sugar
- 1 1⁄2 teaspoons sesame oil
- 1 lb flank steak
- 2 scallions, finely chopped
- 2 tablespoons toasted sesame seeds
- Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
- Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
- Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
Earlier in the day, I had prepared beef for marinating so all my flank steaks were sliced. Thus, instead of grilling, I had to stir fry the beef. After browning the garlic, I added some broccoli, and then the beef. Once cooked, I poured the sauce into the pan for just a minute or so. The beef was really nice and tender, and my daughter liked this dish. If not for being a little too salty for our taste, it was quite delicious. Thank you for posting.
Loved it! The dressing was fantastic - can't go wrong with the chili sauce. I topped the rice with the salad greens then the steak and dressing. The texture of the rice in the salad worked very well, I thought it was great.