- Prep time
- 30 minutes PT30M
- Cook time
- 10 minutes PT10M
- Serves 4-6
Oh, how we love to cook flank steak at Nugget Markets! Youll find it in our Delis full-service cases, but youll also find recipes on our website for cooking it at home, such as the one featured here.
There are some tricks to serving a perfect flank. Avoid cooking it past medium doneness; ideally you should serve it medium-rare. Flank is very lean and is made up of striated muscle (long parallel fibers), which can factor into it becoming easily overcooked. If your marinade is acidic (with components such as lemon juice or vinegars), avoid marinating too long; a good rule of thumb is a minimum of 30 minutes up to 2 hours. Resting the meat in acidic marinades overnight can cause it to toughen. And finally, when serving always slice it across the grain of muscle.
- Beef Marinade:
- 1 flank steak
- 2½ cups Sake, with alcohol burned off
- 2 cups soy sauce
- 1 cup roasted peanut oil
- 1 cup sesame oil
- ¼ cup fresh ginger, minced
- 3 tablespoons fresh garlic, minced
- Zest of 1 lemon
- 1 green onion, chopped
- Daikon & Scallion Salad:
- 1 daikon radish, peeled and julienned
- 1 green onion, julienned
- Zest of 1 lemon
- 2 tablespoons rice wine vinegar
Place flank steak in sealable plastic bag; whisk together marinade, pour over meat and place in refrigerator for 30 minutes. Meanwhile, prepare Daikon & Scallion Salad.
Grill flank, 5 minutes each side, over medium-high heat. Let stand 5 minutes; slice thin, arrange on platter and top with Daikon & Scallion Salad.
Techniques used in this recipe:
juliennejulienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square. grill (I)grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.