Gluttony: Food Blogging
Sinner’s Asian Flank Steak Big Bowl
Flank Steak Maybe 2 pounds
Cup Tamari (Can substitute Soy)
1 Bunch Green Onions
Tablespoon 5 Spice Powder
1 Serrano Chile
Pinch Cayenne Pepper powder
Healthy Pinch Kosher Salt
Fresh Ground Black Pepper
Teaspoon Sambal Oelek (see beow)
Juice of one lemon
2 cloves garlic (minced)
a good sized thumb of ginger, grated
Drizzle olive oil
Mix all the ingredients together and pour into a plastic zip-top bag. Cut the steak into chunks with the grain of the meat (we will cut against later) in order to fit flat in the bag. Marinate in the plastic zip-top bag for 20 minutes then flip over and marinate another 20 minutes. Broil 6 minutes a side. Place the remaining marinade into a small saucepan, add a tablespoon of sugar and a splash of bourbon (it is Sinner after all). Bring to a boil then reduce to a simmer and reduce by half.
Cut the chunks of flank steak ACROSS the grain of the meat into chopstick friendly pieces. Pour reduced sauce over the steak pieces. Serve with sticky rice or jasmine rice in a bowl with soy sauce on the side.
Sambal Oelek is a Chinese hot pepper sauce. It has very quickly become my favorite ingredient. It looks like Tabasco with dried chili flakes and seeds and garlic pieces. Straight up it tastes like a volcano erupting inside a high wattage microwave oven. In other words, don’t take a spoonful unless you like your head being blowed up. When used in sauces, in small amounts, it has a fruity chili flavor sort of like a habanero with a tomato-ey finish. I stumbled across it at a very cool Asian market, which I also luckily stumbled across. It’s a two-hour trip from my house, but worth it every time. When I run low on Sambal Oelek, I make the trek and always spend way more than I expect and bring home treasures beyond imagination.