Asian Marinnated Flank Steak


 

Ingredients

  • 1 lb (454 g) flank steak
  • 2 garlic cloves, peeled and smashed
  • 1” (2.5 cm) piece ginger, peeled and sliced into thin coins
  • 3 green onions (2 oz [57 g]), white and light green parts, roughly chopped
  • ¼ cup (59 mL) coconut aminos
  • 2 tbsp (30 mL) lime juice
  • 2 tsp (10 mL) dark sesame oil
  • 1 tsp fish sauce
  • 1 tbsp (15 mL) coconut oil

Instructions

  • Combine all the ingredients except for the coconut oil in a plastic zip-top bag or a medium bowl. Cover and refrigerate for at least 2 hours. Longer is definitely better, up to 24 hours.
  • Remove the meat and pat it dry. Discard the marinade.
  • Heat a skillet to medium-high heat and add the coconut oil. When it shimmers, add the steak, and sear for 3 minutes until a golden brown crust has formed. Flip the steak and sear the other side for 3 minutes.
  • Then turn the heat down to medium-low and cook until it’s to your preference, about 4 more minutes for medium.
  • Let rest on a cutting board for at least 5 minutes before slicing.
  • Cut into thin strips, against the grain (muscle fibers). It’ll be really tender that way.

TIP: Instead of pan-searing the steak, grill it.

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