Sesame-Ginger Flank Steak with Asparagus and Gomashio
Tender Flank Steak with lovely Asian flavors topped with the nutty and slightly crunchy sesame seed Gomashio and grilled asparagus is a perfect dinner for any night.
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).