Sesame Flank Steak Recipes

Steps:

• Score steak and place in a large shallow glass container. Combine the remaining ingredients; pour over meat. Cover and refrigerate for 4 hours or over night. Drain and discard marinade. , Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.

Steps:

• To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
• To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
• When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.

Steps:

• With a sharp knife score steak on both sides in a diamond pattern. Combine remaining ingredients and pour over steak. Allow to marinate in the refrigerator for a minimum of 2 hours, up to 24.
• Heat grill over medium heat. Drain meat, reserving marinade. Grill steak 6 to 9 minutes, each side, for medium rare to medium or until desire doneness. Halfway through turn steak and brush with reserved marinade.
• Transfer steak to a cutting board and let rest 15 minutes. Cut into thin slices, across the grain.

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

Steps:

• 1. Combine all marinade ingredients in a bowl, whisking to emulsify.
• 2. Place the marinade in two separate gallon-sized Ziploc bags. Add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat. Then place in a metal pan and into the fridge. Marinate the steak overnight turning several times to evenly coat the meat.
• 3. Preheated the grill to medium-high heat (375 F).
• 4. First sear the flank steak on each side, approximately 1-2 minutes per side.
• 5. Continue cooking 6 minutes per side, turning once.
• 6. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.

Steps:

• In a shallow glass container, combine the first seven ingredients; mix well. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard marinade. , Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• With tines of fork prick steak on both sides.
• Combine remaining ingredients except water and cornstarch.
• Place marinade and steak in a resealable bag, squeezing out excess air.
• Close bag.
• Refrigerate 6 hours or overnight turning occasionally.
• When ready to cook remove steak from marinade, pour reserved marinade in saucepan.
• Preheat broiler, place steak on rack in broiler pan.
• Broil 4-5" from heat source 6 minutes on each side.
• Combine cold water and cornstarch mix with reserved marinade bring to a boil stirring constantly, serve with steak.