July 03, 2016
Dinner, Main Dish, Beef,
Steak, Vegetables, Asian, North American, 5-Minute Prep, Easy/Beginner Cooking, Entertaining, Game/Sports Day, Labor Day, Summer, Sunday Dinner, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Spices, Spicy, Spring, Kosher Meat more
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"This is a nice blend of sweet and spicy in this marinade. Now, I prefer to use flank steak in this recipe; and marinate over night. But, you could also use a skirt steak, which would be a nice cut; and, it wouldn't have to marinate as long. Either way; it is is a very easy marinade to put together. Then, simply grill; and, serve with your favorite sides. Since it does have an Asian flavor; a cold noodle salad or stir fry vegetables would be nice. Prep time does not include time for the steak to marinate."
Marinade ... In a small bowl or measuring cup, add all the ingredients; and, mix to combine. Pour the marinade into a ziploc bag or a dish; and, add the steak. Close the bag and shake; or cover the pan with plastic wrap. Just make sure the steak is well covered. If using flank steak which I prefer; refrigerate over night. The longer the better; but, try to flip the bag over; or turn over the steak in the pan, half way during the time it marinates.
Remember, if using a skirt steak which is much thinner; 8 hours to marinade is plenty. And, cooking time also will be much quicker.
NOTE: I do use a couple of NOT so common ingredients; roasted garlic and toasted sesame oil. Now, you can buy roasted garlic; so, it isn't difficult to find; or, difficult to make yourself. However, you can use plain garlic. The same with the sesame oil; toasted sesame oil works best - however plain sesame oil will be fine.
Steak ... Remove the steak from the refrigerator; and transfer to the counter on a platter or cutting board, to take the chill off. Discard the marinade; and, let the steak come up to room temperature. You never want to cook with cold meat. Once the steak has 'warmed' up; season with salt and pepper on both sides.
Wasabi Sauce ... Now, I always have wasabi powder in my cabinet; but, you can also use wasabi paste (the same amount of powder or paste). If you make your own wasabi powder. Use equal parts powder and water; mix, and let it rest 5-10 minutes. Then, add the vinegar and honey to the mix.
Grill ... Heat your well oiled grill to high heat (outside preferred; but, an inside grill pan will also work). I usually do one side of the grill on medium, for indirect heat. Grill on the first side until you get a nice char; then flip; approximately 15-20 total time. I do use a thermometer for this - I remove the steak at 130-135; then, let it rest a good 5-10 minutes before slicing, covered with foil. This is an approximate cooking time; the cut and thickness of the steak can alter the cooking times.
Serve and ENJOY! ... Slice the steak - don't forget, you HAVE TO slice AGAINST or ACROSS the grain; otherwise, the steak will be tough. This goes for both flank steak; or, if you decide to use skirt steak. Serve right on the cutting board; and drizzle the wasabi sauce over the steak. Now, since it has Asian flavors ... I do like a cold noodle salad; and some stir fry vegetables. But, serve your favorite sides.
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