Seared Flank Steak with Lime-Wasabi Sauce

Southern Living
Seared Flank Steak with Lime-Wasabi Sauce Recipe

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Zesty red wine marinade is the key for this super-tender and deeply flavored steak. The longer it marinates, the better.

Makes 4 to 6 servings


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2 (1 1/2- to 2-lb.) flank steaks
2 tablespoons olive oil
1 1/4 pounds mixed cherry tomatoes
4 to 6 cups loosely packed arugula


Hands-on: 30 Minutes
Total: 2 Hours, 45 Minutes

1. Place steaks and marinade in a 2-gal. zip-top plastic freezer bag; seal bag, and turn to coat. Chill 2 to 12 hours.

2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes.

3. Heat oil in a skillet over medium-high heat; add tomatoes, and cook, stirring occasionally, 10 minutes or until seared. Season with salt and pepper.

4. Cut 1 flank steak thinly across the grain; serve with tomatoes, arugula, and sauce. (Reserve remaining steak for salad and sandwiches.)

Created date

June 2015