Make use of a budget-friendly cut of meat by marinating in a rich Asian marinade, which serves double-duty in this recipe. Serve this flank steak recipe with a cold cucumber salad for a complete meal.
1 (1-pound) flank steak, trimmed
3 tablespoons lower-sodium soy sauce
3 tablespoons maple syrup
2 tablespoons sake (rice wine) or dry sherry
2 teaspoons dark sesame oil
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/8 teaspoon freshly ground black pepper
How to Make It
Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.
Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.
Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
I made extra sauce to serve with rice. Will definitely keep this in my rotation. Really tasty and simple. I bought a 2 lb. flank steak and froze 1/2 so I will have for another meal. And yes, I will be more patient so that the sauce becomes more thick and syrupy. Thanks to nonstick skillets and self-clean ovens for easy clean-up.
I marinate the meat for at least 2 hours then grill it on our Traeger (15 minutes each side for 1 1/2 pound steak) then rested for 10 minutes before slicing. Love the menu suggestion with the dish. Great meal and easy to put together. Will make again.
Five stars for its simplicity and bold flavor. Added lots of extra sriracha and some thai chiles. Served with coconut brown rice and the silky sesame cucumbers. I have made this many times and will continue to do so.
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