Grilled Asian Steak
by Katie Chin, Tastemaker in Residence
1 Tbsp baking soda
1/3 cup soy sauce
1/4 cup rice vinegar or white vinegar
2 Tbsp honey
2 Tbsp toasted sesame oil
2 tsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp finely chopped green onion
1 Tbsp toasted sesame seeds
1/2 tsp ground pepper
2 1/2 lbs flank steak, trimmed of visible fat
Bok choy or broccoli, sautéed or steamed baby
- Sprinkle the baking soda on both sides of the flank steak. Let rest for one hour. Rinse off the baking soda and pat dry with paper towels.
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved. Place the steak in a resealable plastic bag and pour the marinade over. Seal bag and massage until beef is evenly coated. Place in refrigerator for at least 30 minutes and up to overnight.
- Prepare your grill for high, direct heat. Grill for 4 to 5 minutes, turning occasionally until desired doneness. Let rest for 8-10 minutes. Slice thinly at an angle against the grain. Transfer to a platter and create a ring around the beef with sautéed baby bok choy or broccoli. Serve immediately.
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