BY CARRIE HIRSCH / SERVES 4-6
2 pounds flank or skirt steak
This is a quick and yummy Asian marinade, served with an orzo pasta salad – East meets West flavors meld together beautifully! Allow enough time to marinate the flank steak in advance of preparation.
MARINADE:
Juice of 1 lime
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 tablespoons ginger, finely minced
4 garlic cloves, minced
1/2 cup soy sauce
1/4 cup vegetable or grapeseed oil
2 tablespoons toasted sesame oil
1/4 cup mirin (sweetened sake)
FLANK STEAK MARINADE:
Combine all marinade ingredients in a large glass bowl or a large sealable plastic bag. Add flank steak and marinate, refrigerated, for at least 4 hours and up to 12. Preheat oven to 450°. Preheat broiler pan in oven for 5 minutes so it sears the flank steak. Place flank steak on a broiler pan in oven and broil for 8-9 minutes a side. Slice into thin strips across the grain or the steak will be tough.
ORZO SALAD:
1 pound orzo, cooked according to package directions
½ cup feta, crumbled
½ bunch scallions, thinly sliced
1 ripe tomato, coarsely chopped and seeded
2 tablespoons sundried tomatoes, finely chopped
1/3 cup basil leaves, julienned
1 tablespoon Dijon-style mustard
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
Toss together all orzo salad ingredients in a medium serving bowl. Can be served at room temperature or chilled.
