Grilled flank steak, mandarin style
photo by skat5762
- Ready In:
- 3hrs 10mins
- 1 flank steak, trimmed (skirt or sirloin can be used)
- 2 -3 cloves garlic, minced
- 2 -3 slices fresh gingerroot, minced
- 2 -3 scallions, chopped
- 2 -3 teaspoons light soy sauce (or Kikkoman)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon dry sherry
- hot sauce or hot pepper flakes
- 1 -2 teaspoon vinegar (optional)
- Works well with chicken or pork too.
- Score the steak by making Xs with a sharp knife.
- Marinate at least 3 hours.
- (I usually prepare it the night before I use it).
- Grill (or broil) to the desired degree of doneness.
- Slice and serve with potatoes or rice and a salad.
- Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!
Questions & Replies
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This was absolutely incredible! My fiancee is an extreme carnivore, and steak is most certainly one of his specialities. This was succulent... the soy sauce and garlic meet in your mouth in the most unforgettable, succulent manner. The steak was tender, juicy, and very flavorful. We like our steaks more on the rare side, so that is how we prepared it. This steak goes wonderfully with the Soba Noodles (by pollen), Spicy Cucumber Salad (by Bergy), and the Asian Slaw ( by Dorothy Parks). An incredible marinade- let this one sit in your fridge for at least a day!
I was unimpressed, sadly. Reading the other reviewed, I expected a "wow". But after making the marinade just as described, using rice vinegar, and marinading the flank steak for about 4 hours, there was no wow factor. It was good, but not great. I had to add alot of salt as I was grilling to get extra flavor. Will go back to my other tried-and-true marinade recipes.
A good basic Asian marinade with all the right flavors. I wish I had enough time to do an overnight marination, but 3 hours was good. It does not make a lot of marinade, but it is definitely enough for about 1.5 lb. flank steak. I used rice vinegar as well, as it is most suited to the recipe, but I imagine balsamic would be good too. We also had yakitori, brown rice, Kim Chee, and Recipe#207533.
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RECIPE SUBMITTED BY
Retired, former teacher of Chinese cooking, caterer of Chinese banquets and restaurateur.