So I used the ingredients in that recipe to make a marinade instead of a glaze. I marinate the steak 4 –24 hours, cook it rare on the grill or frying pan, slice it against the grain and serve. It is a big hit around here.
I have since seen many recipes for flank steak using virtually the same ingredients so this is a very common combination.
Because of the soy sauce and red peppers I did not need to salt or pepper the meat but guests may like it so have it on hand when you serve the steak.
Asian Marinated Flank Steak
1/4 cup organic soy sauce
2 tbsp mirin
1 tbsp rice vinegar (not aged)
1 tsp minced ginger
1 tsp minced garlic
1 tsp red pepper flakes
2 tbsp sunflower oil, divided
1 flank steak
Maldon salt and freshly ground black pepper
- Combine the first 6 ingredients and 1 tbsp oil in a bowl.
- Cut the flank steak in half, across the grain.
- Place flank steak in a re-sealable bag and pour in marinade. Refrigerate for from 4 to 24 hours.
- Remove the bag from the fridge and let come to room temperature.
- Heat a frying pan over medium heat, add the remaining oil (add more depending on the size of the flank steak).
- Fry for about 3 minutes on one side, flip with tongs and continue to fry for another 4-5 minutes. The length of time will vary based on the thickness of your flank steak and how rare you like it. We like it quite rare.
- Remove the flank steak to a cutting board and let rest (about 5-10 minutes)
- Slice the steak against the grain and arrange on serving platter.
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