Asian Grilled Flank Steak with Vegetables


  • FOR THE STEAK: 2 teaspoons Asian grilling rub*
  • 1 teaspoon kosher salt
  • 1 pound flank steak, about 1 inch thick
  • ¼ cup Asian grilling glaze*
  • FOR THE VEGETABLES: 1 tablespoon peanut oil
  • 1 carrot, peeled and cut into ¼-inch rounds
  • 4 ounces cremini mushrooms, brushed clean and cut into ¼-inch pieces
  • + 8 more ingredients
    • 2 heads baby bok choy, each about 6 ounces, leaves separated
    • 4 ounces snow peas, trimmed
    • 1 garlic clove, minced
    • ½ teaspoon cornstarch
    • 1 teaspoon water
    • 3 tablespoons Asian grilling glaze*
    • Steamed rice for serving
    • * Available at Williams-Sonoma stores.

To prepare the steak, in a small bowl, combine the grilling rub and salt. Rub the mixture on both sides of the flank steak. Place the steak on a plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours. Preheat an indoor grill on high heat, or prepare a hot fire in an ...

View full recipe at SpringPad


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