Marinated flank steak with Asian slaw from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 552) by Amanda Hesser

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

Accompaniments: Sugar snap peas with horseradish; Pad Thai-style rice salad

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

    Steak marinates at least 6 hours.

  • peaceoutdesign on February 07, 2022

    Just made the marinade and it was good. Next time I will include the slaw.

  • Shannoncooks17 on June 03, 2020

    This was fabulous! We added yellow and red bell pepper pieces to the salad along with some sunflower seeds for crunch. Dressing for the salad... added just a little brown sugar to add to the flavor. An easy meal for any night of the week and also nice enough to have for guests!

  • tekobo on February 18, 2017

    What can I say? Yummy! Actually made with Dexter braising steak. Marinated it, vac packed for two days and it came out beautifully.

  • Delys77 on June 10, 2012

    Pg. 552 Fabulously flavourful flank steak recipe. The sun is out so I managed to get the charcoal BBQ going to grill the flank. 5 minutes per side yielded a beautiful medium rare result. The slight smoke from the BBQ combined with the sweet and umami flavours of the the marinade was a great flavour combo. The meat is very flavourful but to give it an extra a little kick I boiled the marinade for about 15 minutes and used it as a light sauce. Make sure to sauce lightly as the marinade is very flavourful. The slaw was also great, but as Mr. Delys doesn't love cabbage I cut the amount of cabage back a bit. Also, I added a little rice vinegar to the slaw dressing to up the acidity and to loosen the dressing a bit and it was perfect.

  • Jane on May 05, 2011

    Marinated flank steak is one of my stand-by everynight dinners and I think this recipe is the best of any I've tried. I didn't marinate it for anything like the minimum of 6 hours, mine was more like an hour. But it was still really flavorful. I'll make it again and do a longer marinade. I didn't make the slaw as I didn't have cabbage but I served it with Asian noodles.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.