The oh-so-good broccoli slaw I made a few days ago cried out for a spicy partner, and this Asian grilled sesame-soy flank steak made a perfect pairing. At least, I assume it was perfect, because my husband Ted and I both tried to claim the leftovers for lunch the next day after eating rather large portions at dinner. Flank steak, cut from the abdominal muscles of the cow, has a reputation for being tough and stringy, but, cooked and sliced properly, it's the most tender piece of beef you can imagine. The trick is to cook it either very fast, as in this recipe, or long and slow, and to slice it across the grain. In this recipe, the marinade contains just enough agave to give the meat a pleasing, sweet glaze on the outside. Cook the steak on the grill, on your panini press, or under the broiler.
Spicy Asian grilled sesame-soy flank steak
1 Tbsp chili paste with garlic
2 Tbsp reduced-sodium soy sauce
3 scallions, cut into 1-inch lengths (white and green parts)
1 tsp agave nectar
1 tsp rice vinegar
1 tsp sesame oil
1- to 1-1/2 lb flank steak
Combine all ingredients in a plastic bag. Add one tablespoon of water. Massage everything until the meat is coated on both sides with the marinade. Set the bag in the refrigerator and marinate for 4-6 hours or overnight.
Heat your grill to high heat. While the grill is heating, remove the steak from the refrigerator and allow to come to room temperature.
Remove the steak from the marinade, and place on the grill. Cook on the first side for 5 minutes, then turn the meat and cook for an additional 2 minutes on the second side. (You can cook this under the broiler, if you don't have a grill.)
Transfer the steak to a platter, and let it sit for 10-15 minutes before slicing. Be sure to slice across the grain.
Serve hot, at room temperature, or cold.
Other recipes that use these pantry ingredients:
Miso marinated grilled salmon, from Andrea Meyers
Grilled maple soy glazed flank steak, from Sarah's Cucina Bella
Soy-ginger marinated flank steak, from Cookin' Canuck
Flank steak stir-fry with asparagus and red pepper, from Simply Recipes
Cold sesame noodles, from Appetite for China
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