Flank Steak* Recipe

Prepare the Marinade

In a bowl, combine soy sauce, olive oil, sesame oil, salt, and black pepper. Mix well.

Marinate the Flank Steak

Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight.

Prepare the Vegetables

While the steak is marinating, slice the Japanese eggplants into half-moons and tear the maitake mushrooms into bite-sized pieces. Mince the black garlic.

Cook the Flank Steak

Preheat a grill or skillet over high heat. Remove the steak from the marinade and discard the marinade. Grill or sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Sauté the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the eggplant and sauté for about 5 minutes until slightly softened. Add the maitake mushrooms and black garlic, and cook for an additional 5 minutes until the mushrooms are tender.

Serve

Slice the flank steak against the grain. Serve it alongside the sautéed vegetables. Garnish with chopped green onions and fresh cilantro.