Flank steak takes on flavor fast, which makes it ideal for this soy-mirin marinade layered with citrus, sesame, and garlic. It’s grilled until charred outside and rosy within, then sliced thin to showcase its tenderness. A dollop of chive sour cream offers a cooling counterpoint to finish.
Nutritional facts
Protein
40g
Carbs
3g
Calories
360kcal
Fat
19g
Ingredients
Chives, Sugar, Soy Sauce, Black Pepper, Red Wine, Sour Cream, Kosher Salt, Sesame Oil, Orange Juice, Onion, Rice Wine, Flank Steak, Garlic, Green Onion
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
