Sunday supper and more

Flank steak with sesame-ginger glaze

(Sheryl Julian)
August 17, 2011

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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.


1/4 cup honey
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.


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