Cast Iron Asian Flank Steak with Ginger Miso Sauce
Please enjoy this non-Thanksgiving related content in a feed currently littered with sliced turkey, 26 ways to eat pumpkin and too much of that cranberry stuff no one even likes but you wind up serving anyway because maybe this is the year someone decides to eat it. What’s the opposite of Thanksgiving? Pan-Seared Asian Flank Steak. Because in 2020, all bets are off, what’s up is down and you can always push that pumpkin stuff you saved to next year. THANKSGIVING 2021, amiright?
STEP BY STEP PICTURES:
Yield: 4
Cast Iron Asian Flank Steak with Ginger Miso Sauce
Prep time: 12 HourCook time: 10 MinTotal time: 12 H & 10 M
Ingredients
Marinade:
- 1 (2 lb) flank steak (preferably NOT grass-fed...it’s too chewy)
- ¼ cup low sodium tamari or soy sauce
- ¼ cup balsamic vinegar
- ¼ cup sweet Asian chili sauce (I use Iron Chef brand)
- ½ cup vegetable oil
- 3 tablespoons honey
- 1 teaspoon Sriracha
- 4 garlic cloves, minced
- 2 tablespoons pureed ginger (look for The People’s Organic brand)
- 3 scallions, thinly sliced
Ginger Miso Sauce:
- 1 tablespoon vegetable oil (avocado oil works, too)
- 2 tablespoons pureed ginger (again, look for The People’s Organic brand)
- 2 cloves garlic, minced
- ½ cup mirin
- 3 tablespoons white miso
- 2 tablespoons fresh lime juice (from about 1 lime)
- 2 tablespoons rice vinegar
- ½ teaspoon Sriracha
- 2 tablespoons sesame oil
Garnish:
- 1 scallion, thinly sliced on the bias
- 1 teaspoon toasted sesame seeds
Instructions
Steak:
- Nestle a large Ziploc bag in a bowl. Add all of the marinade ingredients, zip closed and massage the bag until well blended. Add the steak, flipping it to coat it in the marinade, and then seal it again tightly. Place the steak in the refrigerator and marinate overnight, or for a minimum of 10 hours. Don’t sweat the timing, I’ve marinated it for 5 hours and it’s still delicious. Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature.
- Heat the oven to 400 degrees. Set your rack in the center of your oven.
- Take the steak out of the marinade and pat dry with paper towels. This is important: wet meat does not sear. Season on both sides with kosher salt. Heat your skillet on high heat until very hot. Add about 1 tablespoon of a high heat oil, like vegetable or olive oil. Get your iphone timer ready. Place the steak in the pan and sear undisturbed for 2 minutes. Don’t worry if your steak looks too big for the pan, it’ll shrink to fit within a minute. Flip and sear for an additional 2 minutes. Both sides should be well browned. Remove from heat.
- Transfer the skillet inside the oven and cook for about 6 minutes for medium rare and 8 - 10 minutes for medium (depending on how thick your flank is).
- Let sit 5 minutes on a cutting board. Slice the beef thinly against the grain. Serve garnished with scallion, sesame seeds and warm ginger miso sauce on the side.
Ginger Miso Sauce
- Meanwhile, heat oil in a small saucepan over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring, until beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.
Equipment:
- large Ziploc bag or pyrex pan
- small saucepan
- 12” heavy bottomed cast iron skillet