My wife and I have made these in recent months:
Hong Kong Flank Steak
For the marinade:
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced fresh ginger
1 tablespoon finely minced garlic
1 tablespoon Asian sesame oil
1 tablespoon peanut oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons Asian chili oil
Salt and freshly ground black pepper, to taste
1 flank steak (about 2 pounds)
2 tablespoons chopped fresh flat-leaf parsley, for garnish
1. Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well. Marinate,
covered, for 8 hours or overnight in the refrigerator, turning once or twice. Remove from the refrigerator
30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.)
2. Cook over high heat on a well-oiled grill, 3 inches from the heat source, for 4 minutes per side
for medium-rare meat. Remove to a cutting board and let rest for 10 minutes before slicing.
3. Slice the steak thinly on the diagonal and arrange on a platter. Sprinkle with the chopped parsley and serve.
GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES
½ cup soy sauce
½ cup sake
¼ cup (packed) dark brown sugar
3 tablespoons minced peeled fresh ginger
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 2-pound flank steak
1 pound asparagus, trimmed, cut into 1½-inch lengths
3 tablespoons peanut oil
2 red bell peppers, cut into 1-inch-wide strips
1½ pounds crimini mushrooms, halved, each half cut crosswise into ¼-inch-thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate
at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain.
Rinse under cold water to cool. Drain again.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper
strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5
minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes
longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from
marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes
per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high
heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to
taste with salt and pepper.
Cut steak across grain on diagonal into ½-inch-thick slices. Arrange steak slices atop vegetables
on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce
separately.
