Oriental Style Flank Steak

This flank steak gets an overnight bath in a soy-barbecue sauce marinade spiked with garlic, ground ginger, sliced scallions, and toasted sesame seeds. The barbecue sauce adds a sweet, smoky base while the soy sauce brings the salt and umami depth.

Scoring both sides of the steak before marinating opens up the muscle fibers so the marinade penetrates deeper than just the surface. Overnight in the fridge is ideal, but at minimum give it several hours with one flip halfway through.

The basting during broiling is what sets this apart from a simple marinated steak. Brushing the barbecue-soy mixture on repeatedly as the steak cooks builds up a sticky, lacquered glaze that caramelizes under the broiler’s heat. Each layer adds more flavor and color.

Carve on a sharp diagonal across the grain into thin slices. Flank steak has long, visible muscle fibers, and cutting against them is what makes each bite tender instead of stringy.

Chef Tips

• Toast the sesame seeds in a dry skillet over medium heat until golden. They burn fast so shake the pan constantly and pull them as soon as they start to color
• Bring the steak to room temperature for 20 minutes before broiling for more even cooking
• Save some of the marinade (set aside before it touches raw meat) to drizzle over the sliced steak at serving
• Don’t cook flank steak past medium or it gets tough and chewy

Variations

• Grill over charcoal instead of broiling for a smokier finish
• Add a tablespoon of honey or brown sugar to the marinade for extra caramelization
• Toss sliced leftovers into a stir-fry with vegetables and rice