SEARED FLANK STEAK WITH LIME-WASABI SAUCE

SEARED FLANK STEAK WITH LIME-WASABI SAUCE image

Categories Beef

Yield 4-6

Number Of Ingredients 18

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2 (1 1/2- to 2-lb.) flank steaks
2 tablespoons olive oil
1 1/4 pounds mixed cherry tomatoes
4 to 6 cups loosely packed arugula
Red Wine Marinade:
1 cup dry red wine
3 tablespoons soy sauce
1 tablespoon minced garlic
Black pepper to taste
1 cup olive oil
Lime-Wasabi Sauce:
2 tablespoons fresh lime juice
3 tablespoons wasabi sauce
1 tablespoon minced fresh ginger
1 tablespoon rice vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup olive oil

Steps:

Place steaks and marinade in a 2-gal. zip-top plastic freezer bag; seal bag, and turn to coat. Chill 2 to 12 hours. Preheat grill to 400ÃÂ° to 450ÃÂ° (high) heat. Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 10 minutes. Heat oil in a skillet over medium-high heat; add tomatoes, and cook, stirring occasionally, 10 minutes or until seared. Season with salt and pepper. Cut 1 flank steak thinly across the grain; serve with tomatoes, arugula, and sauce. (Reserve remaining steak for salad and sandwiches.) Red Wine Marinade: Whisk together wine, soy sauce, and minced garlic in a bowl; add black pepper to taste. Whisk in olive oil. Lime-Wasabi Sauce: Stir together lime juice, wasabi sauce, ginger, vinegar, salt, and pepper in a small bowl. Whisk in olive oil.