Marinated Grilled Flank Steak with Asian Flair

 

I’d never made a recipe featured in People magazine before last month, and now I’m 2 for 2 with another great recipe by a featured chef.  I figure if a well-known chef is going to allow a recipe to be published under his name in a magazine with a large exposure, it’s going to be a really good.  I figured right—twice.  I’m on a roll.

As indicated by its title, this flank steak is marinated in a lot of familiar oriental flavors.  You can always count me in when garlic, ginger root, and sesame oil are involved.  There is also fresh orange zest and puréed pear in the marinade to give it an added flavor boost.

The marinade goes together in a few minutes.  Basically, you throw everything except the steak and the oil for the grill in the blender and whir away until you make a smooth sauce.  Throw the steak in a large Zip-Loc bag, pour the sauce in and let in marinate in the fridge for several hours.  The next day, you throw away the marinade and get your grill going.

The first time Roger and I made it a few weeks ago, I realized that it was screaming for a Chinese stir fry vegetable on the side.  So, this past weekend when we had it again I got out my wok and made a broccoli stir fry (recipe coming).  It was the perfect accompaniment.

Thanks, Chef Balloo—your recipe is a keeper!

One year ago:  New York Times Chocolate Chip Cookies

Two years ago:  Dad’s Egg McMuffin

Marinated Grilled Flank Steak with Asian Flair

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Ingredients

  • 1 cup soy sauce
  • 1/3 cup sugar
  • 1/3 cup rice wine vinegar
  • 1/4 cup chopped onion
  • 1/2 cup peeled, chopped Asian pear or regular pear (D’Anjou, Bosc)
  • 1 1/2 tbl. sesame oil
  • 1 1/2 tbl. freshly grated orange zest
  • 2 1/2 tbl. chopped fresh ginger root
  • 8 cloves garlic
  • 2 lbs. flank steak, cut into four 8-oz. pieces
  • Canola or vegetable oil
  • Green onions or scallions for garnish, optional

Directions

Place first 9 ingredients in a blender.  Blend into a smooth sauce.  Pour the sauce into a heavy-duty, resealable plastic bag.  Add the steak and marinate for up to 24 hours in the refrigerator.

Remove steaks from marinade.  (Discard marinade.)  Preheat grill to medium-high.  Brush grill rack with oil.  Grill steaks 4 to 5 minutes a side or until desired doneness.  Remove steaks to a platter.  Cover with foil and let rest 5 minutes before serving.

Fran’s Notes

Be sure to use GF soy sauce to keep the dish gluten free.

Source:  An article from the September, 2013, issue of People magazine featuring Miami hot spot Sugarcane’s Chef Timon Balloo,

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