Recipe Courtesy Ross Munro, Executive Chef, Westin Edmonton, Alberta
Directions for: Buckwheat Honey and Thai Spiced Flank Steak
Ingredients
2 lb(s) Alberta Beef flank steak (908 g)
2 oz Kadoya sesame oil (60 ml)
4 oz buckwheat honey (120 ml)
4 oz clover honey (120 ml)
2 Tbsp red Thai spice paste, preferably Asian Gourmet brand (30 ml)
2 Tbsp fresh ginger, finely grated (30 ml)
2 oz orange juice concentrate (60 ml)
Sea salt, to taste
Cracked black pepper, to taste
Cracked coriander seed, to taste
Sour cream or light soy sauce, for dipping
Directions
1. Trim all sinew off meat or ask your butcher to do this for you. in a small bowl mix combine both types of honey, spice paste, ginger, sesame oil and juice concentrate. Put flank steak and honey Thai marinade in a large resealable plastic bag. Seal tightly. Place on baking sheet or bowl and refrigerate. Marinate for 48 hours, flipping the bag every 8 to 12 hours (or whenever you go into the fridge).
2. Preheat oven to broil at 500 to 550 degrees F.
3. Remove flank steak from marinade, pat dry. Sprinkle the meat with sea salt, cracked pepper and fennel seed. Reserve marinade. Heat a large skillet over high heat. when skillet is very hot, add flank steak and sear until brown, about 3 minutes. Brush with some of the leftover marinade to cover the top of the flank steak. Transfer flank steak to a baking sheet. Place under the broiler for 4 to 5 minutes per side. Transfer to a cutting board. Let rest for 5 to 7 minutes. Cut cross-grain on the bias for best results. Enjoy with a side of light sour cream or even light soy for dipping.
See more: Citrus, Main, Broil, North American, Beef, Thai