Tamari Marinated Flank Steak Dinner* Recipe

Make the marinade

In a shallow bowl or resealable bag combine 1/4 cup tamari, 2 tbs mirin, 1 tbs sesame oil, 1 tsp rice vinegar, grated ginger, minced garlic, 1 tsp brown sugar, 1/4 tsp black pepper and 1 tsp neutral oil. Whisk or shake until sugar dissolves.

Marinate the steak

Place the flank steak in the bowl or bag and turn to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours (do not exceed 8 hours for texture). Bring steak to room temperature 20–30 minutes before grilling.

Grill the steak

Preheat a grill or grill pan to high (450–500°F / 230–260°C). Remove excess marinade and pat steak lightly dry. Oil the grill grates or brush steak with a little neutral oil. Grill steak 3–4 minutes per side for medium-rare (internal ~130–135°F / 54–57°C), or longer to desired doneness. Transfer to a cutting board and let rest 8–10 minutes before slicing thinly against the grain into 1/8–1/4 inch slices.

Prepare vegetables

While the steak rests, trim and cut broccoli into small florets, thinly slice red pepper and mushrooms, julienne the carrot, thinly slice one clove of garlic, and separate 2 scallions for grilling and 2 for slicing raw as garnish.

Stir-fry vegetables

Heat a wok or large skillet over medium-high heat until hot. Add 1 tsp sesame oil and swirl. Add sliced garlic and stir 10–15 seconds until fragrant. Add broccoli and carrots first and stir-fry 2 minutes, then add mushrooms and red pepper and continue stir-frying 2–3 minutes until vegetables are crisp-tender. Add 1 tbs tamari, 1/4 tsp salt and 1/8 tsp black pepper, toss to coat and remove from heat.

Grill scallions

Brush 2 whole scallions with a little neutral oil and place on the hot grill or grill pan for 1–2 minutes per side until lightly charred and softened. Slice into 2–3 inch pieces or leave whole to lay atop the steak/vegetable bed.

Finish vegetables

Return vegetables to low heat briefly if needed, sprinkle with toasted sesame seeds and taste for seasoning; adjust with a splash of tamari if desired.

While steak marinates (or earlier), rinse 1 cup jasmine rice under cold water until water runs mostly clear. Combine the rinsed rice, 1 1/4 cups water and 1/4 tsp salt in a small pot, bring to a gentle boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Make finishing sauce (optional)

Whisk together 1 tbs tamari, 1 tsp mirin, 1/2 tsp sesame oil and 1 tsp cold water. Taste and adjust — this is a light drizzle to echo the marinade.

Plate the dish

Divide jasmine rice between plates. Arrange stir-fried vegetables alongside or on top of the rice. Fan thin slices of rested flank steak over the vegetables. Drizzle a small amount of the finishing sauce over the steak (optional). Top with grilled scallions and scatter the sliced raw scallions for freshness. Garnish with additional toasted sesame seeds.

Serve

Serve immediately while steak is warm. Provide extra tamari/mirin drizzle at the table if desired.