Sesame Soy Flank Steak Recipes

SOY-MARINATED FLANK STEAKS

Steps:

• Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
• Remove the steak from the marinade and pat dry with paper towels.
• Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
• Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

SOY-MARINATED FLANK STEAK

Steps:

• In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.
• Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
• Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

GRILLED FLANK STEAK WITH FIVE-SPICE RUB & SESAME-SOY SAUCE

Steps:

• Just before lighting the fire, rub the steak with the Five-Spice Rub, if using, about 1 Tbs. per side.
• When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), drizzle both sides of the flank steak with the vegetable oil and sprinkle lightly with salt. Grill the steak for 8 minutes, flipping it a couple of times during cooking. Be sure to keep the thicker part over the hotter area of the fire and the thinner, tapered end over the cooler area. It should be rare to medium rare at this point. Transfer the steak to a clean wooden carving board to rest for 2 to 3 minutes. so the meat relaxes and the juices redistribute. To carve, cut very thin slices across the grain and on a 45-degree angle. Drizzle lightly with the Sesame-Soy Sauce, if you like.

SESAME-PEPPER FLANK STEAK

Steps:

• In a shallow dish, combine the first 8 ingredients. Score the surface of the beef with shallow diagonal cuts, making diamond shapes; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain.

SESAME FLANK STEAK

Steps:

• Score steak and place in a large shallow glass container. Combine the remaining ingredients; pour over meat. Cover and refrigerate for 4 hours or over night. Drain and discard marinade. , Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.

GRILLED FLANK STEAK MARINADE

Steps:

• Combine soy sauce, scallions, ketchup, sesame oil, and garlic in a large resealable plastic bag. Add flank steak, seal, and refrigerate for 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from bag, and discard marinade. Grill steak 6 minutes on each side for medium rare or until desired degree of doneness. Remove from grill. Tent with foil and let rest for 5 to 10 minutes. Cut diagonally across the grain into 1/4 to 1/2-inch thick slices.

SESAME FLANK STEAK RECIPE

Steps:

• Partially thaw steak and slice across the grain as thinly as possible (if fresh, freeze slightly before slicing).
• Toast sesame seeds in a hot skillet until brown.
• Place the steak strips in a bowl with sesame seeds, honey, soy sauce, sesame oil (if using), hot pepper flakes, black pepper and salt. Toss to coat the steak with ingredients. Let set in refrigerator for 30 minutes.
• Heat a wide skillet or wok over high heat for 30 seconds. Add vegetable oil and heat several seconds more so it becomes very hot. Add the steak strips and marinade to the pan and stir briskly until they have browned all over.
• Serve with or on top of hot cooked rice.

KOREAN-STYLE GRILLED FLANK STEAK

Steps:

• Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
• Prepare a gas grill for direct-heat cooking over medium-high heat.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

SESAME-SOY FLANK STEAK

Steps:

• Marinate Steak: • Stir together soy sauce, sesame oil, sugar, 2 1/2 tablespoons Sherry, garlic, 1/4 teaspoon salt, and 1 teaspoon pepper in a liquid measuring cup until sugar is dissolved; reserve 1/2 cup marinade for sauce. • Put steak in a large resealable plastic bag and add remaining marinade. Seal bag, forcing out excess air, and marinate steak at room temperature at least 1 hour, turning occasionally. Make Sauce: • Stir vinegar and remaining 2 tablespoons Sherry into reserved marinade to make sauce. Toast sesame seeds in a small heavy skillet over medium heat, stirring constantly, until golden, 2 to 3 minutes, and reserve for serving. Grill Steak: • While steak is marinating, prepare grill for direct–heat cooking over medium–hot charcoal (medium–high for gas); see Grilling Procedure, below. • Drain marinade from steak. Oil grill rack, then grill steak (cover only if using gas grill), turning once, 6 to 7 minutes on each side for medium–rare. Transfer steak to a cutting board and let stand, loosely covered with foil, 10 minutes. • While steak is standing, toss scallions with 2 teaspoons vegetable oil and 1/2 teaspoon each salt and pepper. If using a gas grill, lower heat to medium (charcoal will be cooled to medium after grilling steak). Grill scallions (cover only if using gas grill), turning occasionally, until tender, 3 to 4 minutes. • Thinly slice steak across the grain and serve with sauce, scallions, and sesame seeds. Gas Grilling Instructions: • Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.