Flank steak with bok choy



5 min


2 to 3 Servings

* PLUS Broiling Time: 9 minutes
Flank steak with bok choy

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.


  • 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


  • 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,