Sesame Ginger Flank Steak
This Sesame Ginger Flank Steak was a new twist on a favorite that was well worthwhile. We lucked into some prime grade flank steak at our local butcher shop and wanted to highlight it with something special. Mike put on his thinking cap, got out a few cookbooks and decided to try a new marinade. It was definitely a winner!
Flank steak is a great piece of meat doesn’t need anything besides salt and pepper. But, a little time soaking up a marinade makes for a sublime dinner. Get this lovely meat in a pool of flavor, go about your business, and the rest is as simple as can be. Lightly seasoned and grilled asparagus goes so well alongside. Serve up the grilled goods with some mashed root vegetables and homemade bread.
We found this recipe for Sesame Ginger Flank Steak in one of our trusty Weber cookbooks,
Sesame-Ginger Flank Steak with Asparagus and Gomashio
Equipment
- Grill
Ingredients
Ingredients
Marinade
- 5 T Soy Sauce
- 2 T Granulated Sugar
- 3 T Rice Wine Vinegar
- 2 T Toasted Sesame Oil
- 1 T Minced Garlic
- 1 ½ T Grated Ginger
- 1 ½ t Sambal Oelek or other ground fresh chili paste
- 1 cup chopped scallions
- ¼ cup coarsely chopped cilantro or parsley
- 1 Flank Steak
Gomashio
- ¼ cup sesame seeds toasted
- 1 t sea salt
Asparagus
- 1 lb Asparagus washed, snap off ends
- 1 T Olive Oil
- ½ t sea salt
- ½ t garlic powder or lemon pepper
Instructions
- Directions
- In a small bowl, whisk the soy sauce, sugar, vinegar, oil, garlic, ginger, and chili paste. Add the scallions and cilantro. Place steak in a non-reactive dish and pour in the marinade, turning the steak to coat both sides. Cover and refrigerate for at least 3-4 hours, turning once or twice.
- Toast the sesame seeds in a clean, dry nonstick skillet over low heat. Shake and stir until the seeds are golden brown, but before they begin to pop, 2-3 minutes. Turn out onto a plate and allow to cool for 10 minutes. Add the sea salt and combine in a mortar and pestle. Lightly crush the seeds so that some texture remains.
- Prepare the grill for direct cooking over medium heat
- Remove the steak from the refrigerator and allow to come to room temperature 20-30 minutes before grilling. Grill 8-10 minutes for medium rare, turning once. Transfer to a cutting board to rest while grilling asparagus.
- Arrange asparagus on a grill-safe pan, season with olive oil, salt, garlic powder, and/or lemon pepper and grill over direct heat until crisp-tender, about 4-6 minutes, rolling a couple of times. Remove from heat and place on platter for service.
- Thinly slice the steak on the bias and arrange on a platter, sprinkle with gomashio and cilantro (or parsley).
