Featured Recipe – Grilled Asian Flank Steak w/ Sweet Slaw

Grilled Asian Flank Steak

Grilled Asian Flank Steak with Sweet Slaw

Ingredients:

  • 1/4 cup soy sauce
  • 5 tablespoons vegetable oil
  • 5 teaspoons minced peeled fresh ginger, divided
  • 1 garlic clove, pressed
  • 1 1 1/2-pound flank steak
  • 3 tablespoons sugar
  • 3 tablespoons seasoned rice vinegar
  • 2 red jalapeños, thinly sliced into rounds
  • 5 cups thinly sliced Napa cabbage (about 9 ounces)
  • 3/4 cup chopped green onions, divided

Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.

Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.

Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.

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Japanese Miso Sake Ginger Sirloin

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Don’t be afraid to venture out and try all cuts of steak. As you perfect your technique for each one it opens up your options on what you can make. The Sirloin is a fantastic cut to grill. We find it is best when marinated for a few days. When your going to purchase your sirloin you want to be sure to feel the package, make sure the meat feels soft with no real thick pieces of fat in the middle. Look for a nice bright fresh looking color as well. If you can’t find anything on the shelf ask the butcher to cut you one and tell him or her what your looking for. Then get that bad boy home and start treating it to some extra #steaknightmagazine flavor.

Japanese Miso Sake Ginger Sirloin

Ingredients:

Dry Rub Mixture:
(this is enough for about 2 large steaks)

• 1/2 cup – Dark Brown sugar
• 1/2 Teaspoon – Dry Thyme
• 2 Tablespoons – Miso Powder
• 1/2 Teaspoon- Crushed Chili Flake (add more if you like it spicy)
• 1/2 Teaspoon – All Spice
• 2 Teaspoons – Ginger Powder
• 1 Tablespoon – Garlic Powder
• 1 Tablespoon – Salt
• 1 Tablespoon – Fresh Ground Black Pepper
• 1 Teaspoon – Cinnamon

Rub mixture all over your steak and place in an air tight container in the refrigerator for 1 hour to allow the spices to penetrate your steak. In the meantime lets create your wet marinade.

Wet Marinade Mixture:
(this is enough for about 2 large steaks)

• 3/4 cup – Sake
• 1/4 cup – Honey
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Honey BBQ Sous Vide Short Ribs

sous_vide_shortribs_glazedLatley we have been trying our hand at Sous Vide cooking (a little late to the game, we get it) and we have put together a few delicious tasting steaks. But it wasn’t until we made these short ribs that we were really sold on Sous Vide. The end result was one of the best tasting ribs dishes ever created at Steaknight Magazine. Unbelievably tender, extremely moist and it had the perfect fat to meat ratio. After some reasearch we decided to cook ours using the Anova Precision Cooker at 158 Degrees Fahrenheit for 18 hours.

Into the bag went our 4 large short ribs about 1.5 lbs, then we added;

• 1/4 Cup Soy Sauce
• 1 Tablespoon Sesame Oil
• 1 Tablespoon chopped pickled ginger and a little of the juice
• 2 Cloves garlic Chopped
• 1 Teaspoon brown sugar
• Salt and Pepper

After the 18 hour bath we removed our short ribs and dried them thoroughly with paper towels, discarding the juices.

sous_vide_shortribs_after18_hours

We put about 2 teaspoons of roasted peanut oil in an iron skillet and cranked it to get it scorching hot. Once you see the pan start to smoke then you are ready. Sear the ribs on all sides about 1 miniute per side. (try not to handle them to much as they are already fall apart tender)  Remove your ribs from the pan and turn your heat down to medium cooling the pan slightly.

Then add the BBQ mixture for your glaze;

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