Char-Siu Marinated Flank Steak
Makes 4-6 Servings
Rich, toothsome flank steak marinated in a Chinese-inspired sauce and served alongside coconut-y black rice.
- ½ cup Oyster Sauce
- 1” Piece of Ginger, peeled & chopped
- ¼ cup Soy Sauce (could substitute tamari soy sauce if desired)
- 2 cloves Garlic, peeled
- 1 bunch Green Onions, chopped (root ends discarded)
- 1 piece Star Anise
- Coconut-Infused Black Rice:
- 1 cup Chinese Black Rice
- 1 cup Coconut Milk
- 1 cup Water
- 1 tsp of Salt
- Vegetable Side of Choice
Preheat your oven to 350 degrees.
- Make the Marinade
Combine all marinade ingredients in a blender & blend until smooth (you could also use an immersion/stick blender & a bowl).
Dip both sides of the steak in the marinade to coat. Then cover the steak with the marinade & marinate for a couple of hours.
Combine the black rice, coconut milk, water and salt in a small oven-safe pot. Bring the liquid to a boil, then cover the pot and move it to the oven. Cook until the liquid is absorbed and the rice is tender (approx. 30 minutes).
Heat a large, oiled frying pan over high heat (or oil & preheat a grill (not too hot, lest the sugar burn)). Scrape most of the marinade off of the flank steak.
Pour the remaining marinade into a separate pan & bring it just to a boil. Remove it from the heat
Sear the flank steak on both sides in the hot pan (or grill), flipping as necessary, until it develops a dark (but not burnt) crust (we recommend cooking to Medium or less). Remove it from the pan/grill and let it rest, loosely covered with foil, for about 10 minutes.
Thinly slice the steak against the grain, on the bias.
Serve the steak with the coconut rice, the marinade sauce, and your preferred vegetable side.