Yakitori-Style Grilled Flank Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 654
- Total Fat
- 30
- Saturated Fat
- 9
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 18
- Protein
- 54
- Cholesterol
- 154
- Sodium
- 2470
- Total: 1 hr 50 min
- Active: 40 min
Ingredients
2/3 cup soy sauce
1/2 cup sake
1/2 cup mirin
5 tablespoons sugar
Kosher salt
1 flank steak (about 2 pounds)
4 to 5 heads baby bok choy (about 1 1/4 pounds), quartered lengthwise, root ends intact
3 tablespoons vegetable oil, plus more for the grill
Freshly ground pepper
Directions
- Whisk together the soy sauce, sake, mirin, sugar and 1 teaspoon salt in a large baking dish, whisking occasionally, until the sugar and salt have dissolved, about 10 minutes. Add the flank steak, poke it all over with a fork on both sides and let marinate in the refrigerator, turning occasionally, for 1 hour.
- Preheat a grill to medium-high. Put the bok choy in a large bowl, drizzle with the vegetable oil and season with salt and pepper; toss to coat. Lightly oil the grill grates. Grill the bok choy, turning occasionally, until crisp-tender and charred in spots, 6 to 8 minutes. Transfer to a bowl and cover with foil to steam and keep warm.
- Meanwhile, remove the steak from the marinade, pat dry with paper towels and season with salt and pepper on both sides. Grill the steak, turning occasionally, until medium-rare in the thickest parts, 12 to 16 minutes, depending on the thickness. Transfer to a cutting board, tent with foil and let rest 10 to 15 minutes. Slice against the grain and serve with the bok choy.
Cook’s Note
Lean cuts like flank steak can be tough, but a good marinade works wonders. Poke the meat all over with a fork first so the marinade penetrates the meat faster.