Quick grilled flanken with chili, sesame, and ginger from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 210) by Melissa Clark

  • beef flanken
  • soy sauce
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute sunflower sprouts for arugula.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower sprouts for arugula.

  • kleins99 on February 24, 2021

    Made this with UNSEASONED rice wine vinegar (no salt, no sugar) and used Brown Sugar Swerve alternative sweetener to keep this a keto-friendly dish for the win.

  • kari500 on December 24, 2019

    Delicious. The marinade is top notch, and so easy to throw together. Worthy of my quarterly meat splurge.

  • L.Nightshade on August 01, 2012

    We had a tri-tip steak, so I whipped up the marinade and let the steak bathe for the afternoon. Mr. NS cooked it on the grill. I was so caught up in getting it plated while hot (and enjoying the aroma) that I completely forgot the arugula and sesame seeds. Oh well, still a delicious dish. I served it with the Southeast Asian Tomato Salad, and Roasted Spiced Cauliflower with Almonds. A meal that required very little time, yet felt quite special.

  • Breadcrumbs on April 09, 2012

    p. 210 - Outstanding! I did manage to find Flanken at the butcher but thought I’d save that for a braised dish and use flank steak for this since I’m more familiar with this cut, especially for grilling. The marinade came together in no time and the flank steak marinated overnight. What really appealed about this Asian-inspired dish was the inclusion of Sriracha, I have no idea why I never thought of using this in the past but the result was brilliant and I’ll be stealing this idea in the future!! We served this with MC’s Crispy Roasted Cabbage alongside. Photos here: http://chowhound.chow.com/topics/841843#7265883

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