FLANK STEAK WITH ZUCCHINI

Flank Steak With Zucchini image

Marinate the meat at leisure, allow enough time to salt the zucchini to extract excess moisture and you are ready for speed-dial cooking. Once cooked, the dish can also bide its time, to anchor a summer buffet at room temperature.

Provided by Florence Fabricant

Categories meat, main course

Time 5h40m

Yield 4 servings

Number Of Ingredients 14

Previous Next

Ingredients

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 1/2 tablespoons light brown sugar
1 teaspoon five-spice powder
1 3/4 to 2-pound flank steak
2 pounds zucchini, trimmed
Salt
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon slivered ginger
4 scallions, chopped
Leaves from 20 stems cilantro

Steps:

Mix soy sauce, mirin, sesame oil, vinegar, sugar and five-spice powder in a bowl. Place meat in a shallow dish, cover with mixture, turn, cover and marinate 3 to 5 hours in refrigerator.
Meanwhile, julienne zucchini lengthwise, preferably using a mandoline for longer strips than in a food processor. Separate into strings, place in a bowl, toss with 1 1/2 teaspoons salt and set aside for one hour. Rinse and squeeze dry on paper towels.
Heat grill. Drain marinade from meat into a saucepan. Grill steak 3 to 4 minutes on each side for medium rare. Set aside on a cutting board.
Heat oil in a skillet. Add garlic and ginger, saute a couple of minutes, add zucchini and stir-fry until wilted. Stir in scallions and cilantro. Season with salt. Spread on a platter. Bring marinade to a simmer. Slice meat thin on the bias and arrange on zucchini. Pour hot marinade over meat and serve.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 9 grams