Wednesday, October 10, 2012

Asian-Marinated Flank Steak

Alex came up with this flank steak recipe with a little inspiration from a short rib recipe in our Zak Pelaccio cookbook.  I think the ingredients he used were intended to be the braising liquid for the short ribs in that recipe, but he turned them into a marinade.  I had asked him to come up with an Asian-inspired flank steak recipe to go with the Roast Corn with Spicy Miso Butter.  I described the corn as being a Fatty Crab-esque dish - Asian-inspired and spicy, but not truly Asian.  So he decided to make a Fatty Crab-esque flank steak dish to go with it.  And then he decided to make a riff on the cilantro salad they serve with the steamed pork buns at Fatty Crab to accompany the flank steak.  I thought the cilantro salad was a brilliant idea.  I only wish we had some pickled radishes to throw in there with it.  Part of the reason that the cilantro salad was so great was that the steak wasn't as flavorful as I had thought it would be.  I really thought there would be more spice and more boozy flavor from the marinade.  The bottom line was that it was good, but it totally needed something to boost the flavor up a notch.  Every once in awhile you bit into a mustard seed or a coriander seed that managed to survive the grilling process and you get a burst of spicy, floral or peppery flavor (depending on what type of seed you bite into).  Otherwise I really tasted the beef and just a hint of booze.  Thanks to the chilis the the steak got some heat.  And thanks to the cilantro and the vinegar, it got some freshness and some acidity.  The bottom line was that the steak wasn't bad by any means, but I think we have made better Asian-inspired steaks in the past. 

Recipe after the jump!

Asian-Marinated Flank Steak

1 lb flank steak
1 tsp yellow mustard seeds
1 tsp black peppercorns
1 tsp coriander seeds
2 garlic cloves, peeled and smashed
1 1/2 tsp light soy sauce
1 1/2 tsp Sriracha
1 tbsp port
2 tbsp red wine
1 tbsp grapeseed oil, plus 1 tsp oil, separated
kosher salt

Rinse flank steak and pat dry.

Combine mustard seeds, peppercorns, coriander seeds, garlic, soy, Sriracha, port, red wine and grapeseed oil in a resealable plastic bag.  Add flank steak.  Allow steak to marinate in the refrigerator overnight.

Remove flank steak from refrigerator 30 minutes before you are ready to cook.  Remove from marinade and pat dry.  Dispose of remaining marinade.  Heat a grill pan over medium-high heat.  Drizzle flank steak with a tsp of grapeseed oil.  Season with kosher salt.  Transfer steak to grill pan. Cook steak until cooked to desired doneness, about 2-3 minutes per side for medium-rare (depending on the thickness of the steak).  Remove steak from grill pan and set aside 5-10 minutes.  Cut crosswise into thin slices.


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