Marinated Flank Steak with Cashew Ginger Sauce

Name: Marinated Flank Steak with Cashew Ginger Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 5 oz of roasted cashews; 1 1/2 tablespoons ginger puree; 1 clove of crushed garlic; 1 1/2 teaspoons sugar; 1/2 teaspoon red pepper flakes; 1 1/2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon lime juice; 1 cup lukewarm water; 1 cup soy sauce; 1 cup mirin; 1 1/2 tablespoons chopped garlic; 1 1/2 tablespoons Sichuan peppercorns; SRF Wagyu Flank; 6” bamboo skewers, soaked in water

Author

Tuffy Stone

Servings

4 - 6

Prep Time

30 minutes

Cook Time

15 minutes

Protein

23g/serving

This Marinated Flank Steakwith Cashew Ginger Sauce, created by Tuffy Stone, features juicy, tender steak marinated in a savory soy-based mixture and grilled to perfection. Paired with a rich, creamy cashew ginger sauce, this dish brings an exciting combination of flavors with a hint of heat and sweetness.

Ingredients

Cashew Ginger Sauce:

5 oz of roasted cashews
1 1/2 tablespoons ginger puree
1 clove of crushed garlic
1 1/2 teaspoons sugar
1/2 teaspoon red pepper flakes
1 1/2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 cup lukewarm water

Flank Steak Marinade

1 cup soy sauce
1 cup mirin
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons Sichuan peppercorns
SRF Wagyu Flank
6” bamboo skewers, soaked in water

Directions

Cashew Ginger Sauce

Combine all ingredients, except water, in a blender.
While blending, slowly add the lukewarm water and blend until smooth and creamy. Set aside.

Flank Steak Marinade

In a bowl, mix soy sauce, mirin, chopped garlic, and Sichuan peppercorns.
Place the flank steak in a resealable bag or a stainless steel pan.
Pour marinade through a strainer to remove any solids and pour over the steak, covering it fully. Refrigerate and marinate for 1 1/2-2 hours (or 2-3 hours if marinating whole).

Grilling the Flank Steak

Preheat grill to a two-zone setup.
Remove the steak from the marinade and place it on a wire rack to dry.
Grill the marinated flank steak directly over the hot coals for about 5 minutes on each side, until browned and charred, being careful not to burn the outside.
Move steak to the cool side of the grill and cook until the internal temperature reaches 120°F for medium-rare.
Remove from heat and rest for 5 to 10 minutes.
Slice the flank steak on a bias, against the grain, and serve with the cashew ginger sauce.

Recipe Note

Author Bio

Dubbed “The Professor,” Tuffy Stone is a legendary pitmaster known for his precision and dedication to the science of smoke. He’s earned Grand Champion titles at nearly every major barbecue competition, including the American Royal, Memphis in May, and the Jack Daniel’s Invitational. A Barbecue Hall of Famer, Tuffy is also the author of Cool Smoke and a former judge on BBQ Pitmasters.