Steak Asian Recipe

Prepare the aromatics

Peel and mince 3 cloves garlic and grate or mince 1 tsp fresh ginger. Thinly slice 2 green onions, separating white and green parts. Reserve green parts for garnish.

Make the marinade

In a bowl combine 1 tbs soy sauce, 1 tbs mirin (or rice wine), 1 tsp sesame oil, 1 tsp brown sugar (or honey), the minced garlic, grated ginger, 1/2 tsp black pepper and the white parts of the sliced green onions. Stir until sugar dissolves.

Marinate the steak

Place the 1 lb flank or skirt steak into a zip-top bag or shallow dish. Pour the marinade over the steak, pressing out air and ensuring the marinade coats both sides. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 30 minutes will still impart flavor.

Bring to room temperature

About 20 minutes before cooking, remove the steak from the fridge so it comes closer to room temperature for even cooking. Pat the steak dry with paper towels and reserve marinade (see sauce step for use).

Preheat pan or grill

Heat a heavy cast-iron skillet or grill over high heat until very hot (2–4 minutes). Add 1 tbs vegetable oil to the pan and swirl to coat.

Sear the steak

Place the steak in the hot pan and sear undisturbed for 2–3 minutes to develop a brown crust. Flip and sear the other side for another 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). Adjust time for thickness and desired doneness.

Rest and slice

Transfer the steak to a cutting board and let rest for 5–8 minutes. Slice thinly across the grain into 1/8–1/4-inch slices. This yields tender pieces ideal for plating.

Make the sauce base

While the steak rests, combine 2 tbs hoisin sauce, 1 tsp rice vinegar, 1/2 tsp chili paste or Sriracha (optional) and the reserved marinade in a small saucepan. Bring to a gentle simmer over medium heat.

Thicken the sauce

Mix 1 tsp cornstarch with 2 tbs water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Taste and adjust seasoning — add a squeeze of 1/2 lime if brighter acidity is needed.

Finish

Stir in 1 tsp toasted sesame seeds and chopped cilantro (optional) into the sauce. Remove from heat.

Toss with sliced steak (optional)

If you prefer sauced steak, gently toss the sliced steak in the pan with 2–3 tbs of the finished sauce over low heat for 30–60 seconds to warm and coat. Alternatively, serve the sauce on the side.

Plate 1/2 cup cooked jasmine rice (per serving when serving 4) or noodles and 1/2 cup steamed or stir-fried vegetables per person. Arrange sliced steak on top or alongside. Spoon sauce over the steak and garnish with reserved green parts of scallions, additional sesame seeds, and cilantro. Serve with lime wedges to squeeze over just before eating.