Best Sesame Flank Steak Recipes

GRILLED SESAME FLANK STEAK

Steps:

• 1. Combine all marinade ingredients in a bowl, whisking to emulsify.
• 2. Place the marinade in two separate gallon-sized Ziploc bags. Add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat. Then place in a metal pan and into the fridge. Marinate the steak overnight turning several times to evenly coat the meat.
• 3. Preheated the grill to medium-high heat (375 F).
• 4. First sear the flank steak on each side, approximately 1-2 minutes per side.
• 5. Continue cooking 6 minutes per side, turning once.
• 6. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.

SESAME FLANK STEAK

Steps:

• Score steak and place in a large shallow glass container. Combine the remaining ingredients; pour over meat. Cover and refrigerate for 4 hours or over night. Drain and discard marinade. , Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.

SESAME-PEPPER FLANK STEAK

Steps:

• In a shallow dish, combine the first 8 ingredients. Score the surface of the beef with shallow diagonal cuts, making diamond shapes; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain.

GRILLED FLANK STEAK WITH SESAME SAUCE AND GRILLED

Steps:

• 1. season the flank steak with 1 teaspoon salt and 1/2 teaspoon pepper. Mix 1 tablespoon of the soy sauce, 1 tablespoon of the canola oil, 2 tablespoons of the vinegar, and 1 tablespoon of the garlic in a large zip top plastic bag. Add to steak and turn and massage it in the back to cover it with the marinade. Refrigerate for at least four hours or as long as overnight.
• 2. In a small pan, heat 1/2 tablespoons of the canola oil and the remaining 2 tablespoons ginger and 1/2 tablespoon garlic over medium heat until the ginger and garlic sizzles steadily and just begins to Brown around the edges, about three minutes. Add 1/3 cup water, the remaining 1/4 cup soy sauce and the Rice vinegar, sesame oil, and Brown sugar. Bring to a boil over medium-high heat. In a small bowl, whisk the cornstarch was 2 teaspoons water and stir into the soy mixture. Cook until it r returns to a boil and thickens slightly, about one minute. Remove from the heat and set aside.
• 3. Heat a gas grill to medium-high or prepare a fire on a charcoal grill with a medium hot coals. Rinse the scallions but don't dry them. Toss the scallions with the remaining 1 1/2 tablespoons canola oil and 1/2 teaspoons salt. Clean and oil the grill grate. Grill the steak over the hotter zone if using charcoal, covered, until it has good grill marks, 5 to 6 minutes. Flip and reduce the heat to medium if using a gas grill or transfer the steak to the cooler part of the charcoal fire. Cook, covered, until the steak is done to your liking, 4 to 5 minutes for medium rare. Transfer to a large cutting board, brush with about one third of the sesame sauce, and let rest for 5 to 10 minutes. While the steak rests, clean and oil the grill grate, set the scallions on the grill over the cooler zone if using charcoal, and cook until they have good grill marks 2 to 4 minutes. Flip and cook until they are tender, 2 to 4 minutes. Transfer to a large platter and drizzle with a couple of tablespoons of the sesame sauce. Slice the steak thinly and serve with the scallions, a drizzle of the remaining sesame sauce and a sprinkle of sesame seeds .serves four. Scallions are quick and easy to grill and make the perfect accompaniment for the steak in sauce.

SESAME-SOY FLANK STEAK

Steps:

• Marinate Steak: • Stir together soy sauce, sesame oil, sugar, 2 1/2 tablespoons Sherry, garlic, 1/4 teaspoon salt, and 1 teaspoon pepper in a liquid measuring cup until sugar is dissolved; reserve 1/2 cup marinade for sauce. • Put steak in a large resealable plastic bag and add remaining marinade. Seal bag, forcing out excess air, and marinate steak at room temperature at least 1 hour, turning occasionally. Make Sauce: • Stir vinegar and remaining 2 tablespoons Sherry into reserved marinade to make sauce. Toast sesame seeds in a small heavy skillet over medium heat, stirring constantly, until golden, 2 to 3 minutes, and reserve for serving. Grill Steak: • While steak is marinating, prepare grill for direct–heat cooking over medium–hot charcoal (medium–high for gas); see Grilling Procedure, below. • Drain marinade from steak. Oil grill rack, then grill steak (cover only if using gas grill), turning once, 6 to 7 minutes on each side for medium–rare. Transfer steak to a cutting board and let stand, loosely covered with foil, 10 minutes. • While steak is standing, toss scallions with 2 teaspoons vegetable oil and 1/2 teaspoon each salt and pepper. If using a gas grill, lower heat to medium (charcoal will be cooled to medium after grilling steak). Grill scallions (cover only if using gas grill), turning occasionally, until tender, 3 to 4 minutes. • Thinly slice steak across the grain and serve with sauce, scallions, and sesame seeds. Gas Grilling Instructions: • Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.

SESAME FLANK STEAK

Steps:

• mix, marinate, grill. Add toasted sesame seeds afterwards.