Grilled Marinated Flank Steak with Choi Sum

12 INGREDIENTS • 17 STEPS • 45MINS

Grilled Marinated Flank Steak with Choi Sum

Let’s get fired up with this delicious, lean, juicy marinated flank steak. To seal the deal, carrots and choi sum join the steaks on the grill, lending them a wonderful charred goodness. The combination of flank steak and grilled vegetables will leave you wanting more.
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Let’s get fired up with this delicious, lean, juicy marinated flank steak. To seal the deal, carrots and choi sum join the steaks on the grill, lending them a wonderful charred goodness. The combination of flank steak and grilled vegetables will leave you wanting more.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

45MINS

Total Time

Ingredients

Servings
2
us / metric
French Baby Carrots
6
French Baby Carrots
Choy Sum
12 oz
Choy Sum
Tamari Soy Sauce
1/3 cup
Tamari Soy Sauce
Jasmine Rice
2/3 cup
Jasmine Rice
Garlic
2 cloves
Garlic
Dijon Mustard
2 Tbsp
Dijon Mustard
Flank Steak
14 oz
Flank Steak
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Dark Brown Sugar
4 Tbsp
Dark Brown Sugar
Red Wine Vinegar
2 Tbsp
Red Wine Vinegar
Water
1 cup
Water
Ground Black Pepper
1/2 tsp
Ground Black Pepper

Nutrition Per Serving

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Calories
677
Fat
12.8 g
Protein
45.3 g
Carbs
90.6 g
Love This Recipe?
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Preheat grill to high.
step 1 Preheat grill to high.
step 2
Finely chop Garlic (2 cloves) and place in a large bowl. Add Red Wine Vinegar (2 Tbsp), Dark Brown Sugar (4 Tbsp), Ground Black Pepper (1/2 tsp), Tamari Soy Sauce (1/3 cup), and Dijon Mustard (2 Tbsp). Whisk to combine.
step 2 Finely chop Garlic (2 cloves) and place in a large bowl. Add Red Wine Vinegar (2 Tbsp), Dark Brown Sugar (4 Tbsp), Ground Black Pepper (1/2 tsp), Tamari Soy Sauce (1/3 cup), and Dijon Mustard (2 Tbsp). Whisk to combine.
step 3
Remove a half cup of the marinade to make a glaze.
step 3 Remove a half cup of the marinade to make a glaze.
step 4
Pat Flank Steak (14 oz) dry with paper towels and score it by making shallow quarter inch cuts across the grain of the meat about one inch apart.
step 4 Pat Flank Steak (14 oz) dry with paper towels and score it by making shallow quarter inch cuts across the grain of the meat about one inch apart.
step 5
Add flank steak to bowl with marinade, and cover. Refrigerate for thirty minutes or up to eight hours.
step 5 Add flank steak to bowl with marinade, and cover. Refrigerate for thirty minutes or up to eight hours.
step 6
Add Water (1 cup) to a saucepan and bring to a boil over high heat.
step 6 Add Water (1 cup) to a saucepan and bring to a boil over high heat.
step 7
Add Jasmine Rice (2/3 cup) to saucepan and cover. Reduce heat to medium low and simmer for eleven minutes.
step 7 Add Jasmine Rice (2/3 cup) to saucepan and cover. Reduce heat to medium low and simmer for eleven minutes.
step 8
Let rice steam for five minutes. Fluff with a fork, and set aside.
step 8 Let rice steam for five minutes. Fluff with a fork, and set aside.
step 9
To create the glaze, in a small sauté pan over medium-high heat, add the reserved half cup of marinade. Heat until liquid has reduced by half.
step 9 To create the glaze, in a small sauté pan over medium-high heat, add the reserved half cup of marinade. Heat until liquid has reduced by half.
step 10
Place flank steak on the hottest side of the grill and cook on each side for two minutes each.
step 10 Place flank steak on the hottest side of the grill and cook on each side for two minutes each.
step 11
After two minutes give the steak a quarter-turn on the grill to create cross-hatch grill mark.
step 11 After two minutes give the steak a quarter-turn on the grill to create cross-hatch grill mark.
step 12
Move to the cooler section of your grill to keep warm. Remove steak from heat and allow to rest for five minutes.
step 12 Move to the cooler section of your grill to keep warm. Remove steak from heat and allow to rest for five minutes.
step 13
Place the French Baby Carrots (6) on the grill perpendicularly to the grill grates so that they don’t fall through. Cook the carrots for six minutes, periodically rotating to ensure even cooking. Move to cooler section of the grill to keep warm.
step 13 Place the French Baby Carrots (6) on the grill perpendicularly to the grill grates so that they don’t fall through. Cook the carrots for six minutes, periodically rotating to ensure even cooking. Move to cooler section of the grill to keep warm.
step 14
Place Choy Sum (12 oz) on the grill, keeping the dark leafy greens away from the hottest section of the grill. Cook the choi sum on each side for two minutes. Move to the cooler section of your grill to keep warm.
step 14 Place Choy Sum (12 oz) on the grill, keeping the dark leafy greens away from the hottest section of the grill. Cook the choi sum on each side for two minutes. Move to the cooler section of your grill to keep warm.
step 15
Thinly slice the flank steak on a bias against the grain to make six even slices.
step 15 Thinly slice the flank steak on a bias against the grain to make six even slices.
step 16
In the center of two plates, place the jasmine rice. Stack the choi sum and carrots next to the rice. Fan the steak slices over the rice. Drizzle the steak with glaze, and garnish with Toasted White Sesame Seeds (1 Tbsp).
step 16 In the center of two plates, place the jasmine rice. Stack the choi sum and carrots next to the rice. Fan the steak slices over the rice. Drizzle the steak with glaze, and garnish with Toasted White Sesame Seeds (1 Tbsp).
step 17
Serve and enjoy!
step 17 Serve and enjoy!

Tags

Dairy-Free
4th of July
Gluten-Free
Beef
Asian
Grill
BBQ
Healthy
Shellfish-Free
Dinner
Meals for Two
Father's Day
Game Day
Rice
Labor Day
Memorial Day
Summer
Vegetables
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