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
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.