A quick and easy way of cooking pan seared flank steak with the crazy flavorful Asian sauce is melt-in-your-mouth delicious! It’s all easy and quick to throw together, coming together in about 30 minutes (not counting any gratin time).
As an suggestion in this recipe, serve on a bed of various salads and fried Pimientos de Padron. Accessories that fits very well is the lovely creamy potato gratin.
Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. These muscle fibers that that you can see running through the steak in one direction – this is called “the grain.” It is important to slice the steak across the grain (meaning the opposite direction/perpendicular to the grain) in order to shorten the fibers. This will ensure your flank steak is melt-in-your mouth tender instead of chewy.
So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. It is best cooked medium rare and then thinly sliced.
Watch the importance of cutting the meat correctly, The scientific way.
Flank steak with Asian sauce
Ingredients
- 800 g flank steak
- 2-3 tbsp hoisin sauce
- 2 tbsp orange juice freshly pressed
- 2 lime, juice freshly pressed
- 4 garlic gloves pressed
- 2 tsp fish sauce
- 3 tsp tsk sesamolja
- 2-3 tbsp ginger grated
- chili flakes at will
Instructions
- Wipe the meat surface well with kitchen paper. Moisture gives a cooking effect instead of a nice frying surface. I then used the meat club, slightly, to make it more tender. Salt and pepper the meat.
- Mix the ingredients for the sauce. One trick is to grate the ginger and squeeze out the liquid and throw the remaining ball of thread. The sauce should be smooth and not too runny. If it gets too runny, stir in some more hoisin sauce.
- Fry the flank steak on high heat. About 2 minutes per side. You want a nice surface and a pink interior. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 5-10 minutes.
- Cut the steak, across the grain of the meat, into thin slices and place on a serving platter.
- Pour the sauce over the meat. Garnish with greens of your choice and serve.
- We ate the meat together with the creamy garlic potato gratin and some mixed greens and fried Pimientos de Padron. Truly a feast! Enjoy!There's a bit of Cuisine in all of us.
