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Quick & Easy: Straight up or on a bun, an Asian flank steak



½ tsp. ground black pepper

1 tsp. five-spice powder

½ tsp. red pepper flakes

4½ tbsp. rice vinegar, divided

2 tbsp. low-sodium soy sauce

1 lb. flank steak

1 cup shredded daikon radish, patted dry with paper towels

1 red bell pepper, cored and sliced into thin matchsticks

1½ tsp. grated fresh ginger

Pinch of salt

4 scallions, thinly sliced

1 tbsp. canola or vegetable oil

In a large zip-close plastic bag, mix together the black pepper, five-spice powder, red pepper flakes, 3 tablespoons of the vinegar and soy sauce. Add the flank steak, seal the bag, then turn to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours.

Meanwhile, in a small bowl, stir together the daikon radish, bell pepper, ginger, salt, the remaining 1½ tablespoons of vinegar and the scallions. Set aside.

When you are ready to cook the steak, in a large skillet over medium-high, heat the oil. Add the steak and sear for 4 minutes per side, or until desired doneness. Allow the steak to rest on a cutting board for 8 minutes. Slice the steak thinly across the grain, then serve with the slaw, over rice or on buns.

Makes 4 servings.

— Alison Ladman

Associated Press


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