- 1kg or 2 pounds of flank steak, ask your butcher to trim it for you
- Sea salt
- Freshly ground black pepper
- 1/3 Cup olive oil
- 2 Cloves garlic, minced
- 2 Tbsp sherry vinegar
- 1/3 Cup Kikkoman soy sauce
- 1/4 Cup honey
- 1/2 Teaspoon freshly ground black pepper
- Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours or even overnight.
- Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. OR you can use non-stick pan.
- Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
- Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
- Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Serve with any kind of salsa and grilled vegetable
- ½ Fresh pineapple – cut into small cubes
- 2 Nos fresh chili – chopped
- 3 Nos fresh Roma tomato or plum tomato – cube
- 1 Sprigs of coriander leaf
- 1 Nos of onion – chopped
- 3 Tbsp of sherry vinegar
- 1 Tsp coriander seed
- Sea salt and sugar
- Canola oil
Pre heat the sauce pan, add oil and coriander seed, let it soak in the oil for 3 seconds, then add in onion, sweat it until translucent, then add in chili, tomato and pineapple, stir, then add in the rest of items except coriander leaf. Just before serve mix it with fresh coriander leaf.
Our resident Executive Chef at Kanpei, Chef Bob has outdone himself again today. We on chefstales set out to make easy and great meals for everyone to be able to cook at home for their loved ones and this dish definitely falls into this category.