Flank Steak* Recipe

Marinate the Steak

In a bowl, mix the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and scorpion sauce. Place the flank steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, preferably overnight.

Prepare the Wasabi Potato Puree

Boil 2 pounds of peeled potatoes until tender. Drain and mash the potatoes with 1/4 cup of heavy cream, 2 tablespoons of wasabi paste, and salt to taste. Keep warm.

Char the Brussels Sprouts

Halve 1 pound of Brussels sprouts and toss them with olive oil, salt, and pepper. Heat a grill or skillet over medium-high heat and char the Brussels sprouts until golden brown and tender.

Cook the Flank Steak

Preheat a grill or skillet over high heat. Remove the flank steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.

Make the Chimichurri

In a food processor, combine 1 cup fresh cilantro, 1 serrano pepper (seeded), 1/4 cup olive oil, 2 tablespoons red wine vinegar, salt, and pepper. Blend until smooth.

Plate the Dish

On each plate, place a scoop of wasabi potato puree, top with slices of flank steak, drizzle with scorpion teriyaki glaze, and serve alongside charred Brussels sprouts and cilantro serrano chimichurri.