Quick Grilled Flanken With Chili, Sesame and Ginger
Updated Feb. 28, 2024
- Total Time
- 20 minutes
- Cook Time
- 4 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6garlic cloves, minced
- 1inch long piece fresh ginger root, peeled and chopped
- 2tablespoons soy sauce
- 2tablespoons rice vinegar, more to taste
- 2tablespoons brown sugar
- 1teaspoon kosher salt, more to taste
- 3tablespoons toasted Asian sesame oil, more to taste
- 1tablespoon Asian chili sauce like sriracha
- 3pounds flanken
- Arugula or sunflower sprouts, for serving
- 2tablespoons toasted sesame seeds
Nutritional analysis per serving (4 servings)
716 calories; 41 grams fat; 14 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 75 grams protein; 957 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put garlic, ginger, soy sauce, vinegar, brown sugar and salt into a blender and blend until smooth. Add sesame oil and chili sauce and blend well.
- Step 2
Coat flanken with just enough of the mixture to cover it; there should be some left over. Let it marinate, covered, for at least 30 minutes at room temperature, or up to 24 hours in refrigerator (the longer the better).
- Step 3
Preheat grill or broiler. Grill or broil meat until done to taste, about 4 minutes a side for rare. Toss greens with a drizzle of sesame oil and rice vinegar and a pinch of salt.
- Step 4
Slice meat (you can slice it off bones or leave bones in) and serve over greens. Sprinkle everything with sesame seeds and more salt if desired, and drizzle with remaining marinade.
Private Notes
Comments
This is a great recipe -- the marinade has a nice kick but is not too hot. I replaced the brown sugar with tomato paste. For flanken, i let the meat marinate for about a day, but i have also used this on chicken breast and marinated it for about 20 minutes and it was still excellent. Highly recommended.
I’ve made this several times. Broiled in the oven top rack for 2 mins per side. Fantastic.
Great flavour. Marinaded our steak for three hours - served with side of marinade and it was fantastic.
I spotted flanken at a local store, bought it on impulse, brought it home and found this recipe. I made the sauce per the recipe, marinated the meat for a few hours at room temperature, cooked it for a very short time on a hot grill, and enjoyed it with corn on the cob and salad. The meat absorbed the marinade very well, and the taste and texture were sublime. It's an excellent summer dinner dish and I'll definitely make it again.
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