Flank steak with bok choy
Chatelaine
* PLUS Broiling Time: 9 minutes
Virginia MacDonald
This lean steak needs only 9 minutes of broiling time and yet it ends up super-flavourful and tender. The heat lets the seasonings infuse the meat without overcooking it.
Ingredients
-
1 1/2 lb
flank
steak
, at least 3/4 in. thick
-
3
garlic cloves
-
1
bouillon cube or 1/2 cup diluted low-sodium
chicken broth
-
2 tbsp
finely grated fresh
ginger
-
1/4 cup
soy sauce
, or teriyaki sauce
-
2 tbsp
brown sugar
-
2 tbsp
balsamic
vinegar
-
2 tbsp
dark
sesame seed oil
-
4
baby
bok choy
, sliced into quarters
-
2 tbsp
sesame seeds
, optional
Instructions
- Bring steak to room temperature. Prepare garlic and ginger. Place in a small bowl. Stir in soy, sugar, vinegar and oil. Pour half into another small bowl and set aside for drizzling over the cooked steak.
- Place oven rack in the top third of oven. Preheat broiler. Line a rimmed baking sheet with foil. Score steak on both sides in a diamond pattern, about ¼ in. (0.5 cm) deep. Place meat on a rack set on foil. Brush half of remaining sauce over steak. Broil 5 min. Turn steak and brush with remaining sauce. Continue broiling until it resists slightly when pressed, 4 to 5 more min for medium-rare. Let stand 5 min before slicing.
- Meanwhile, slice bok choy and rinse under cold running water to remove grit. Lightly oil a frying pan. Set over medium-high heat. Stir-fry until it starts to wilt, 3 min. Sprinkle with a pinch of salt. Remove to a platter. Top with sesame seeds. Thinly slice steak. Lay beside bok choy. Drizzle with set-aside sauce.
Nutrition (per serving)
- Calories
- 480,
- Protein
- 50 g,
- Carbohydrates
- 17 g,
- Fat
- 22 g,
- Fibre
- 1 g,
