Employee Favorites: Green Dragon Flank Steak
Category
Butcher’s Cuts
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
The flank steak is one of my favorites. It's tender when
sliced across the grain and is jam-packed with beef flavor. It's awesome when
simply seasoned with salt and pepper, but its rich flavor really holds up well
to a marinade.
When I was a kid there was a restaurant in Ontario called The East Side Cafe that was a destination for folks for miles around. A top seller on their menu was Green Dragon Steak. I'm guessing it was made with a value-priced sirloin, but when you make this with the SRF flank steak it becomes something really special. Give it a try.
Author:Dave Yasuda
Ingredients
-
1 American Wagyu Black® flank steak
- 1 bunch green onions, green portion chopped into 1/8" slices
- 2 tablespoons toasted sesame seeds
- Kosher salt
- Black pepper
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup mirin (Japanese rice wine)
- 2 tablespoons brown sugar
- 1/3 cup cane sugar
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- Red chili flakes to taste
Flank Steak
Green Dragon Sauce
Directions
Flank Steak
- Thaw the flat iron and remove the package. Trim any excess fat or silver skin. Season with kosher salt and fresh cracked pepper on both sides.
- Heat oven to 350°F.
- Heat cast iron skillet over medium-high heat. Add a tablespoon of grapeseed oil and allow to heat.
- Sear flat iron on each side for 3 to 4 minutes, setting up a nice golden brown crust.
- Place skillet and steak in oven. We want to get the internal temp to 130°F, so you'll need a good digital thermometer like a Thermapen. The total time will be about 10 minutes. At 5 minutes flip steak over.
- When the internal temp is 130°F, pull the steak from the oven. Put on a cutting board and loosely wrap with foil.
- Let rest for 15 minutes.
- Slice the steak against the grain and arrange on a platter. Top with sauce. Sprinkle green onions and toasted sesame seeds. Serve extra sauce on the side, if you desire.
Sauce
- Place all ingredients in a saucepan over medium heat. Stir until sugar melts and sauce bubbles gently. Simmer for 10 minutes. Remove from heat.
- Strain the sauce. Set aside until time to use. This can be made in advance. Keeps for a week or more in the refrigerator.