Flank Steak with Asian Flavors

Start to finish : 1 hour (30 minutes active)

 

Flank steak isn't Chinese in origin , but in honor  of the Chinese  New Year , but  you can pretend  by dressing  it up with Asian flavors . Start by marinating  it in five-spice power  , rice  vinegar  and soy , when the steak is  absorbing  all those rich flavors  , grate   a daikon radish ( they resemble giant white carrots , but with  a mild peppery bite )  toss in grated  fresh ginger  , scallions  and red bell pepper for a simple  slaw . 

 

1/2                 teaspoon  ground black pepper

1                    teaspoon , five-spice powder

1/2                 teaspoon red pepper flakes

4-1/2              tablespoons  rice vinegar , divided

2                     tablespoons  low-sodium  soy sauce

1                     pound flank steak

1                     cup  shredded daikon radish , patted dry  with paper towels

1                    red bell pepper , cored  and sliced  into thin matchsticks

1-1/2            teaspoons  grated  fresh ginger

** Pinch of salt**

4                  scallions , thinly sliced 

1                  tablespoons canola  or vegetable oil 

 

1 .      In a large  zip-close  plastic bag  , mix together  the black pepper  , five-spice powder  , red pepper flakes  , 3 tablespoons  of the vinegar and soy sauce  , Add the flank steak  , seal the bag , then turn to coat evenly . Refrigerate  for at least 30 minutes  or up to 2 hours .

2 .      Meanwhile , in a small  bowl , stir together  the daikon  radish , bell pepper , ginger  , salt , the remaining  1-1/2  tablespoons  of vinegar  and the scallions  . Set aside .

3 .       When you are ready to cook the steak , in a large skillet  cover over medium-high  , heat the oil . Add the steak  and sear  for 4 minutes  on each side  or until desired doneness . Allow  the steak to rest  on a cutting  board  for 8 to 10 minutes  . Slice the steak  thinly across the grain  , then serve with the slaw .

TIP:

If you want to keep this  dish lean  , serve it over brown rice . But if you are willing  to embrace  carbs , try it slapped on a bun .