A simple Asian marinade brings new life to skirt or flank steak! If you don’t have a grill (like me) simply cook it in the skillet. I love the crisp matchstick vegetables. Not only does it look great and bright, it’s delicious! Serve it with a side of Ginger & Sriracha Sprouts for more veggies!
Notes
Wine Pairing: California Zinfandel
Nutrition per Serving Cal: 259.9 • Fat: 10.7g • Carb: 14.8g • Protein: 25.8g • Fiber: 4g • Sugar: 5.1g Ingredients
Steak
Nutrition per Serving Cal: 259.9 • Fat: 10.7g • Carb: 14.8g • Protein: 25.8g • Fiber: 4g • Sugar: 5.1g Ingredients
Steak
- 1 lb skirt or flank steak
- 2 Tbsp low sodium soy sauce
- 1/2 tsp sesame oil
- Pepper
- 1 bell pepper, julienned and cut into matchsticks
- 6 scallions, cut into matchsticks
- 4 medium carrots, peeled and cut into matchsticks
- 1/2 tsp sesame oil
- 2 tsp low sodium soy sauce
- 2 tsp rice wine vinegar
- 2 cloves garlic, minced
- 1/2 tsp freshly grated ginger
- 2 tsp sesame seeds
- For the steak marinade, mix soy sauce and sesame oil. Place steak in bowl and toss to coat. Season with black pepper. Marinate for 30 minutes to 2 hours.
- Meanwhile, mix the matchstick-cut vegetables with the remaining ingredients.
- In a skillet over medium heat, cook steak for 7 minutes on one side, don’t move the steak for the first 2 minutes to get a good sear. Flip and cook another 5-7 until steak reaches desired doneness. Let rest for 10 minutes before slicing.
- In the same skillet, lower heat to medium-low and wipe the pan with a paper towel. Add the matchstick veggies and saute for 2-3 minutes.
- To plate, place the veggies on the bottom and sliced steak over them. Garnish with sesame seeds.
