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Grilled Asian Flank Steak


Inspired by our Asian short rib recipe, I deviated from my go to balsamic and oil marinade with some Asian flavor that took flank steak from good to great. Make the marinade ahead of time so that the meat is infused with the flavor. In order to get healthy grill marks you will need to get a lot of the marinade off the steak before grilling. Dana’s family had this paired with our Wild King Salmon the other night for our version of “surf and turf.” Create your own version tonight!

From our kitchen to yours, Bennett


1 large flank steak (about 2 pounds)
1 red onion, food processed
6 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 bunch scallion, chopped (white parts only)
1 bunch fresh Italian parsley, chopped
¼ cup balsamic vinegar
¼ cup tamari or coconut aminos
¼ cup olive oil
1 tablespoon honey (optional)
Sea Salt to taste
Fresh cracked pepper


Pulverize the red onion in a food process and mix with garlic, ginger, scallions and parsley
Take the mixture above and add vinegar, tamari, olive oil and honey
Place the flank steak in a shallow dish and coat with marinade
Allow marinating up to 24 hours refrigerated to infuse the rich Asian flavors
Let stand for 30-60 minutes at room temperature before grilling
When ready get your grill to medium heat, and grill for about 3 minutes on each side
Let rest for 10-15 minutes then cut against the grain

Serves 4

WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $12: Lafarge Tessellae Carignan 2012 (Cotes de Roussillon, France)
Moderate $25: Domaine Bila Haut Occultum Lapidem 2012 (Cotes de Roussillon Villages, France)
Splurge $70: Argiolas Turriga 2008 (Sardinia, Italy)



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