Sesame Flank Steak

Sesame Flank Steak is a summer standard for my family. I don’t often see flank steak so this time of year I ask my trusted beef producer to set some aside for me when they are butchering animals for their stall at the farmers’ market. I let it marinate a day (or two sometimes) and the wonderful flavours of sesame, soy, honey, lime, chilli paste and garlic seep into the meat leaving it completely flavourful. Plus the honey adds a bit of a candy-coated crispiness to the outside of the meat which is delectable.

When I make this Sesame Flank Steak, I always double the recipe. My husband and son eat it in wraps and sandwiches. I might add a little to a bowl of vegetables and brown rice or noodles. Summer at our house is Open Sesame season!

Sesame Flank Steak

 

The flavours of sesame, soy, honey, lime, chilli paste and garlic seep into the meat during a long marination yielding a completely flavourful result. I always make more of this than I need because the cold leftovers are excellent in wraps or salad bowls.

• Author: Karen Anderson
• Prep Time: 30
• Cook Time: 10 plus marinating and resting time
• Total Time: 21 minute
• Yield: 8 servings
• Category: dinner
• Method: grilling
• Cuisine: Korean

Ingredients

2-3lbs flank steak

8 cloves garlic, minced

½ cup soy sauce

½ cup honey

2 Tablespoons toasted sesame oil

4 Tablespoons lime juice

1 Tablespoon Gochujang OR Sambal Oelek chilli paste

Instructions

1. Score the steak with a sharp knife on both sides and place in a glass baking dish.
2. Smear both sides of the steak with the minced garlic, making sure to get it into the areas you’ve sliced into.
3. Whisk the soy sauce, honey, sesame oil, lime juice and Gochujang together and pour over the steak, flipping it so all sides are coated. Marinate the meat for at least 4 hours or up to 2 days. Tip: If I find flank steak on sale, I’ll do extra and freeze it at this point. It’s great to pull the already marinated steak out of the freezer for a quick summer supper.
4. Remove the meat from the glass dish just before grilling and pat it dry.
5. Pour the marinade in a saucepan and simmer it on low – until a syrupy consistency – while you cook the steak. Use it to baste the steak while grilling.
6. Grill the steak 4 minutes per side for medium rare (based on 1-inch of thickness).
7. Remove from the grill and rest on a rack, tented in foil for 5 minutes before slicing it on the diagonal.
8. Enjoy with noodle salad, a spicy broccoli salad or lettuce cups and store bought Kimchi.

 

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