This Soy-Glazed Flank Steak turned out just great — thin, tender slices of sweet, smoky meat– punched up by sock-’em Asian flavors that really amp up the wow-factor.
Soy-Glazed Flank Steak
This Soy-Glazed Flank Steak turned out just great -- thin, tender slices of sweet, smoky meat-- punched up by sock-'em Asian flavors that really amp up the wow-factor.
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon rice vinegar (not seasoned)
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon crushed red-pepper flakes
- 1 tablespoon safflower oil
- 1 flank steak (11/4 pounds)
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.
- Heat a cast-iron skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8-inch-thick strips, and serve on top of or alongside spring green salad.