Hong Kong Flank Steak
I picked up a flank steak at the market a couple of hours ago to make Hong Kong Flank Steak. I haven't tried this recipe before, but I have made other Asian-style flank steaks, and this one looks pretty good to me.
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 or other cooking 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 cilantro or flat-leaf parsley, for garnish
1. Remove any fat from the flank steak. Using a very sharp knife, make several very shallow parallel slashes diagonally across the surface of the meat, about 1 to 2 inches apart (i.e., just pull the blade of the knife across the meat without any downward pressure); turn the meat around and repeat so that you create a series of diamond-shaped slashes in the surface of the meat. Turn the meat over and do the same thing to the other side of the steak.
2. Combine the marinade ingredients in bowl and transfer to a 1-gallon sealable plastic bag. Add the flank steak, squeeze out all the air, and seal the bad, turning it over several times to coat the meat with the marinade. Marinate for 8 hours or overnight in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before grilling.
3. 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.
4. Slice the steak thinly on the diagonal (i.e., don't cut straight down through the meat, but instead hold the blade almost parallel to the surface of the steak and cut on an angle so that you get slices that are much wider than the meat is thick, and be sure to cut across the grain). Arrange slices on a platter. Sprinkle with the chopped cilantro or parsley and serve.