To get KB delivered to your inbox, click Subscribe at the bottom of this page
It’s back to the grill again this week at Kitchen Bitch, and I’m bringing some Asian flair to that beloved protein—steak. Instead of grilling ribeyes or New York strips, we’re paying a visit to the humble flank steak.
The flank steak is cut from the cow’s abdominal muscles—a well-worked part of the cow. Because of this, this flat steak is best cut against the grain into long, thin strips. It’s often found in stir-fried dishes or fajitas. If you can’t find flank steak, a skirt or hanger steak would be a good option, or you could substitute classic sirloin steaks.
We’re marinating the flank steak overnight in an Asian-style marinade to help tenderize and flavor it, grilling it to medium-rare, and then slicing it thin and piling it on sub rolls with lots of veggies to make one delicious Asian-inspired sandwich. The roasted peppers and onions bring a smoky element to the sandwich, and the raw matchstick-cut carrots give it a nice crunch. I served this with Curried Cumin Potatoes and sautéed zucchini and onions. It’s a nice change from your ordinary steak and potatoes dinner.
Asian-Style Grilled Steak Sandwiches
This recipe is adapted from one by Marie Meyer that appeared in the June 2010 issue of Cooking Light. The steak can marinate for up to 24 hours so be sure to start a day ahead. If you don’t want sandwiches, this steak would be great on its own. Cut against the grain to get thin, tender strips. Serves 4. Click here for a print copy of this recipe.
2 Tbs. less-sodium soy sauce
1 Tbs. fresh lime juice
1 tsp. curry powder
2 tsp. minced peeled fresh ginger
1½ tsp. rice wine vinegar
1 tsp. olive oil
1 tsp. dark sesame oil
1 (8-oz.) can crushed pineapple in juice
4 garlic cloves, minced
1 (1-lb.) flank steak, trimmed
Salt & Pepper
4 whole-wheat sandwich rolls
2 carrots, julienned
1 red bell pepper
1 onion, halved, skin removed
Marinate steak. Combine first 10 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
Grill veggies. Prepare grill to medium-high heat. Spray pepper and onion with cooking spray or drizzle with olive oil. Grill onion until slightly charred and softened and grill peppers until blackened on all sides. Remove peppers from grill and place in a plastic bag or cover with plastic wrap. Let sit for 10 minutes.
Grill steak. Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand for 5 minutes. If desired, grill sandwich rolls. While steak rests, remove pepper from bag, peel away charred skin. Then stem, seed and julienne pepper. Slice grilled onion.
Build sandwich. Cut steak diagonally across grain into thin slices. Spread spicy mayo on each roll half. Top with steak, grilled onion, pepper, and julienned carrots.
1.5 lb. new potatoes, diced
2 Tbs. olive oil, divided
2 Tbs. cumin seed
2 tsp. ground turmeric
2 tsp. curry powder
1 c. warm water
Coarse sea salt or Kosher salt
Freshly ground black pepper
1-2 Tbs. fresh cilantro, chopped
Heat cumin seeds in a large dry skillet over medium heat until fragrant. Add 1 Tbs. oil, potatoes, turmeric and curry powder. Toss to coat. Add water. Bring to a simmer, cover pan and turn heat to medium low. Cook potatoes until almost tender, about 15-20 minutes. Remove lid, and allow most of the water to evaporate. Add 1 Tbs. olive oil to skillet, and sauté potatoes until they begin to brown and crisp. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.