This recipe is all about MAREN!!! MAREN-AIDES!!!
HAHA. Doesn’t that mean this is the best lesson on Top Chef University??
On Monday night when I made this recipe it was the beginning of a crazy hectic week. I was tired and I wasn’t my normal, classy-cheesy-exuberant know-nothing chef in the kitchen. I didn’t take 2 million photos. I didn’t sing any Taylor Swift songs. It was just one of those nights.
It was just me, some flank steak, and the cast iron grill pan.
Things I did in this recipe that I’d never done before…
- I made a marinade from scratch
- I used those really hot red peppers
- I grilled scallions (very cool)
Asian Marinade with Seared Flank Steak
Spike Teaches this recipe and it takes about 10 minutes of prep | 30 min-12 hours of marinade time | 15 minutes to cook and plate
this recipe is directly from Top Chef University. It’s not adapted or changed in any way.
Ingredients
- 1/2 cup soy sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 tablespoons olive oil
- 1 x 2-inch piece ginger, peeled and smashed
- 3 cloves garlic, smashed
- 2 dried red chiles, lightly toasted
- 1 tablespoon brown sugar
- Freshly ground black pepper
- 4 scallions, cut into thirds
- Kosher salt and freshly ground black pepper
- 1 large piece of flank steak, gently tenderized
Directions
In a large mixing bowl add soy sauce, rice wine vinegar, sesame oil, olive oil, ginger, garlic and dried chiles. Stir with a whisk to combine and season with a little fresh ground black pepper. Add scallions and beef then cover and marinate for at least 30 minutes or overnight in the refrigerator.
Heat a cast iron griddle pan over high heat until smoking. Remove steak from the fridge and brush off as much marinade as you can — pat dry with paper towels if necessary. Remove scallions and set aside as well to grill. Pour the remaining marinade into a pot and set over medium heat to cook and reduce — about 10 minutes. Add a little lemon juice and brown sugar to the sauce.
Season steak lightly with salt and grill with scallions. Cook steak for about 4-5 minutes on the first side then 2-3 minutes on the second side for a nice medium-rare. Let the steak rest for 2-3 minutes before slicing.
Using a sharp knife cut steak into strips and drizzle with sauce. Garnish with grilled scallions.
Want a few more views?
I only marinade my flank steak for 45 minutes. I didn’t have all the ingredients on hand so I had to wait to start my marinade until the evening I cooked. 45 minutes was definitely enough time for the steak to taste Asian! But I know more time will only make it better.
Spike likes to use the leftover marinade to make a sauce. Mine was very salty so I kept adding evoo and sugar. The sauce was really tasty on rice. Maybe next time my marinade-sauce will be better.