Flank Steak With East Asian Marinade
A sweet and tangy marinade helps tenderize the flank steak. Pair with sautéed veggies and short-grain rice for a fulfilling meal.
Servings : 4 Prep Time: 10 minutes Total Time: 40 minutes
- 1 1-lb flank steak, trimmed of fat
- 1/4 cup rice wine
- 3/4 cup pineapple juice
- 1/2 cup soy sauce
- 1 tbsp red wine vinegar
- 6 green onions, thinly sliced
- 2 lemongrass stalks, white part only, sliced thickly
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tsp Dijon mustard
- 1 quart Beef stock, unsalted
- Salt and pepper, to taste
Combine and mix the flank steak, rice wine, pineapple juice, soy sauce, red wine vinegar, green onions, lemongrass, and garlic cloves in a zip-top plastic bag. Seal the bag and marinate in the refrigerator 30 minutes, turning once. Remove steak from bag, reserving marinade.
Place steak on a rack and place under the broiler. Allow to cook 4-6 minutes on each side until desired degree of doneness. Let steak rest for 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
While steak cooks, combine the reserved marinade with the tomato paste and mustard in a medium saucepan over medium-high heat. Stir well with a whisk and add the beef stock. Bring to a boil and cook until reduced to 2 cups. Season to taste if needed. Serve the sauce with steak.