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 I’ve been 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. Friends who tried it say this might be their 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