Quick Grilled Flanken With Chili, Sesame and Ginger
Updated February 27, 2024
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Cook Time
- 4 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 garlic cloves, minced
1 inch long piece fresh ginger root, peeled and chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar, more to taste
2 tablespoons brown sugar
1 teaspoon kosher salt, more to taste
3 tablespoons toasted Asian sesame oil, more to taste
1 tablespoon Asian chili sauce like sriracha
3 pounds flanken
Arugula or sunflower sprouts, for serving
2 tablespoons toasted sesame seeds
Nutritional analysis per serving (3 to 4 servings)
9 grams carbs; 231 milligrams cholesterol; 716 calories; 16 grams monosaturated fat; 6 grams polyunsaturated fat; 14 grams saturated fat; 41 grams fat; 1 gram fiber; 957 milligrams sodium; 75 grams protein; 5 grams sugar
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.
This dish cooks much faster than stated if using thinly sliced meat as shown in the image. No more than 2 minutes per side.
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.
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.