Serves 6 with leftovers
Flank varies in size from 1 1/4 pounds to 2 1/2 pounds. Use the sesame-ginger mixture to glaze the meat during grilling, then reheat it and brush again while the meat rests after cooking.
|1||piece (1 inch) fresh ginger, finely chopped|
|1||tablespoon soy sauce|
|1||tablespoon toasted sesame oil|
|1||tablespoon rice vinegar|
|1||teaspoon sriracha or other hot chili-garlic sauce|
1. In a bowl, whisk together the honey, ginger, soy sauce, sesame oil, vinegar, and hot sauce.
2. Set the mixture aside.
STEAK AND VEGETABLES
|2||medium flank steaks (3 pounds total)|
|Salt and pepper, to taste|
|3||tablespoons soy sauce|
|2||tablespoons toasted sesame oil|
|1||piece (2 inches) fresh ginger, finely chopped|
|1||small clove garlic, finely chopped|
|2||bunches scallions, trimmed|
|3||yellow bell peppers|
|2||tablespoons peanut oil|
1. Lay the steaks on a cutting board. Cross-hatch them on both sides, making very shallow cuts. Set the steaks in a large baking dish and sprinkle generously with salt and pepper.
2. In a bowl, mix the soy sauce, sesame oil, ginger, and garlic. Pour the mixture over the steaks. Let sit at room temperature while the grill heats or refrigerate for up to 1 day.
3. Prepare a charcoal grill or turn a gas grill to medium hot. Put the scallions and bell peppers on a plate and sprinkle generously with peanut oil, salt, and pepper. Set the beef and vegetables on the grill (the scallions should go over a slightly cooler zone). Cook for 2 minutes or until both are lightly charred and the steak releases easily from the grates when you lift up a corner. Turn and continue cooking for 5 minutes or until the vegetables are tender. Transfer them to a platter.
4. Slide the steaks to a cooler zone on the charcoal fire or reduce the heat on a gas grill to medium-low. Baste the steaks generously with the glaze and then continue to turn and baste for 2 to 3 minutes or until the glaze caramelizes and the meat is done to your liking (make a nick in a thicker piece).
5. In a small saucepan, bring the remaining glaze to a boil. Transfer the steaks to a cutting board. Brush both with glaze on both sides. Thinly slice the steaks and serve with the grilled vegetables. Set aside half a steak for the salad. Tony Rosenfeld