Szechuan Grilled Flank Steak
Preparation / Cooking Time: 20 minutes (not including marinade time)
1 & 1/4 to 1 & 1/2 pounds beef flank steak
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tbsp Oriental sesame oil
4 cloves garlic, minced
2 tsp minced fresh ginger
1/2 tsp crushed red pepper flakes
1/4 cup water
1/2 cup thinly sliced scallions
2 to 3 tsp sesame seeds, toasted (4-5 minutes at 400 degrees)
Combine soy sauce, vinegar, oil, garlic, ginger, and red pepper in a small bowl. Marinate the flank steak with the mixture in the refrigerator for 3 hours, turning once halfway through.
After the marinade time, drain the steak, saving the marinade in a small saucepan. Prepare and pre-heat your broiler or outside grill.
Place steak on the grid (if on a BBQ grill) or on a drainable broiling pan, and cook for 14-18 minutes for medium. (Cooking time may be less [12-15 minutes] in an oven-broiler) Turn the steak once halfway through the grilling time.
While the steak is cooking, add the water to the marinade you saved in step 2. Bring it to a boil over high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Transfer the steak to a cutting board and slice across the grain into thin slices. Arrange in a fan pattern on the plate and drizzle some of the sauce overtop. Sprinkle the scallions and sesame seeds over top for a wonderful garnish.
Serve this dish with Oriental or wild rice, and summer squash sautéed in chicken stock.
Remember to peel the fresh ginger with a vegetable peeler before mincing. I recommend using a paring knife to chop the ginger as it may slip and you may accidentally cut a finger. You’ll need about a 1 inch square piece of ginger for 2 teaspoons. Also, the sesame seeds are, of course, optional, although it does add a nice touch.