The Japanese Grill, Super Tender Flank Steak Recipe - by Koji Cooks

THE JAPANESE GRILL FLANK STEAK

Before flank steak became popular, my father was grilling it at our house in Northport. He always cut it on a bias, and back then, flank steak was inexpensive. It's a cut that benefits from marinating for at least 6 hours or, ideally, overnight. This recipe incorporates Japanese ingredients for the marinade, and the leftover marinade is thickened to use as a gravy. It's super easy and pairs well with anything. I'm serving it with simple green beans and roasted mushrooms and red potatoes—see Koji Cooks Sides category.

JAPANESE GRILLED FLANK STEAK

1 flank steak, pictured is about a 1.5 pound piece.

MARINADE

3 tablespoons of sake

3 tablespoons of Mirin

3 tablespoons seasoned rice vinegar

3 tablespoons of soy sauce

2 tablespoons of sesame oil

1 tablespoon grated fresh ginger

1 tablespoons grated fresh garlic

1 teaspoon sea or kosher salt

20 grinds of fresh black pepper

METHOD

Mix ingredients together in a bowl, add flank, cover and marinate refrigerated for 6-24 hours.

Take the steak out of the marinade and let it sit at room temperature for 1 hour. Keep the leftover marinade for the gravy. Preheat a grill pan until it's very hot, then grill the steak for approximately 8 minutes on each side for medium-rare, ensuring the internal temperature reaches 130 degrees. The cooking time may vary depending on the steak's thickness. Let it rest for five minutes while you prepare the sauce. Slice the steak on a bias across the grain.

SAUCE

Reserved marinade from above.

1 tablespoon Wondra flour or cornstarch for GF, mixed with 2 tablespoons of water..

METHOD

Place the reserved leftover marinade in a small saucepan, bring it to a boil, stir in the Wondra water mixture, and simmer until it thickens to a gravy consistency. Spoon atop the sliced steak.