I can’t believe it’s been so long since my last post! Work has been so busy I haven’t had much time for cooking - it feels like our household is single-handedly keeping Mellow Mushroom in business. Now that it’s getting colder, I won’t be running out to grab takeout as often. Good thing I found several great - and fast - recipes in October’s issue of Food & Wine. This one marinates strips of flank steak overnight so they are incredibly tender, and the spiciness will definitely warm you up. A says this might be his favorite flank steak ever.
Adapted from October 2009 Food & Wine.
Ingredients: 1/4 cup soy sauce, 2 tablespoons sugar, 2 tablespoons dry white wine, 2 garlic cloves, 1 tablespoon toasted sesame oil, 2 teaspoons crushed red pepper, 2 pound flank steak, 1 bunch scallions, vegetable oil, salt.
First, cut the flank steak against the grain into 1/2-inch thick strips. Finely chop the garlic. Then, mix the garlic with the soy sauce, sugar, white wine, toasted sesame oil and red pepper flakes in a small bowl.
Place the steak strips in a large ziploc bag and pour in the marinade. Refrigerate overnight, or at least 4 hours.
To make it easier to handle the steak strips on the grill, I threaded them onto skewers, lengthwise.
Grill the steak skewers about 2 minutes, flip, then grill 2 minutes more. Watch them carefully since these small pieces can easily overcook.
Brush the scallions with a little vegetable oil, then sprinkle with salt. Grill for 2 minutes until they soften and grill marks are visible. Chop them and sprinkle over the steak pieces. I served the steak over a bed of stir-fried bok choy, which was perfect. I’ll share that recipe tomorrow!
October 20th, 2009 at 2:50 pm
Hey! It’s Beana803…..put this in the marinade last night, and just wondered about the vegetable oil. You have it listed as a grocery item, but not in quantity and where to put it. Hope I didn’t ruin my steak by not putting any in the marinade.
Let me know. Thanks!
October 20th, 2009 at 2:59 pm
Hey there! I forgot to add that detail (will edit the post now) - it’s only used to rub the scallions with before grilling. Your marinade is safe!
Good luck and let me know how it turns out!
October 21st, 2009 at 12:45 pm
Hey! Thanks for the feedback. IT WAS DELICIOUS. My bf said the best ever! So packed full of flavor and REALLY easy. The scallions were a really nice touch. Thanks as always for your great ideas.
November 6th, 2009 at 2:42 pm
Hi KT! I’m going to try the marinade this weekend, I can’t wait! One question, do you refridgerate your sesame oil? How is it to be stored after opening?
December 17th, 2009 at 5:15 pm
Made this for my son, who lived in Korea for a year. We both LOVED it. Combined my two favorite adjectives — easy and delicious. Thanks so much!
December 21st, 2009 at 11:09 am
Hi Jane - thanks so much! That’s awesome to hear that this recipe is actually a little authentic too, in addition to being really easy. I’m making it tonight again - it’s perfect since I don’t have much time for cooking when there’s packing and last minute holiday shopping to do