We cook flank steak often at our house. When grilled and sliced thinly it can be very tender and has a great texture. This recipe is relatively simple once you find the Asian ingredients. This dipping sauce is so delicious and addictive I want to add it as a side to every Asian dish I make. The addition of the grilled scallions makes the dish, but you could choose to leave them off if desired.
TIPS: Flank steak is best grilled to medium temperature (pink) as it can get tough when overcooked. Also it’s crucial to rest the steak at least 10 minutes to retain its juices. You could substitute skirt steak in this recipe if you cannot find flank steak, or use sirloin steak sliced thin or cubed at the end. If you cannot grill the steak, you can broil it in the oven on each side, or sear it in a hot cast iron skillet on the stove.
Grilled Flank Steak With Scallions and Asian Dipping Sauce
Ingredients
- 1 flank steak
- salt and pepper
- 1 bunch scallions washed
- 1 Tbsp olive oil
- 1/4 C mirin
- 2 tsp toasted sesame oil
- 1/4 C low sodium soy sauce
- 2 Tbsp light brown sugar
- 1 Tbsp white vinegar
- 1 Tbsp Sriracha
- 1 Tbsp sesame seeds (optional)
Instructions
- Pat steak dry and lightly score each side against the grain. Salt and pepper the steak and then grill over high heat until slightly charred and internal temperature is medium (about 125-130 degrees). Remove from grill, plate and tent the meat with foil. Let rest at least 10 minutes.
- Brush olive oil on scallions and salt and pepper them. Grill whole scallions until slightly charred. Slice charred scallions into 2-inch pieces.
- Meanwhile, whisk together the mirin, sesame oil, soy sauce, brown sugar, vinegar, and sriracha.
- Slice flank steak against the grain very thinly. Spread scallions over the meat then drizzle over some of the dipping sauce. Save some sauce to serve separately on the side. Top with sesame seeds if using.
- Enjoy!