Teriyaki-Rosemary Flank Steak Served on a Bed of Vinegared Bean Sprouts
MARINADE
- 2 tablespoon teriyaki sauce
- 1 teaspoon soy sauce
- ¼ cup chopped onion
- 2 teaspoons orange juice
- 1 teaspoon dried rosemary, crushed
- 1 tablespoon sesame oil
- 1 garlic clove, crushed
- Pinch of red pepper flakes
- Pinch of red pepper flakes
- ½ teaspoon salt
- 1 cup bean sprouts
- 2 tablespoons rice wine vinegar
- 1 teaspoon vegetable oil
- 1 teaspoon sesame oil
- Pinch red pepper flakes
- Salt to taste
- 1 teaspoon peanut oil
- Fresh rosemary for garnish
- 8 ounces flank steak, thinly sliced across the grain
Instructions:
One of the most interesting trends to emerge from the restaurant world is the layering of flavors, textures, and temperatures. This meal represents the concept well. The sweet flavor of the teriyaki juxtaposed with the pine-y flavor of rosemary is an inspired contrast. And the effect of serving the flavor-infused warm steak on a bed of crunchy, cold bean sprouts is quite satisfying.
- Combine the marinade ingredients in a medium bowl.
- Toss in the flank steak strips and coat each piece of meat thoroughly. Set aside for 5 to 10 minutes.
- Toss together the ingredients for the bean sprout bed in a separate bowl. Set aside.
- Preheat a dry wok over high heat for 3 minutes. Add the peanut oil and continue heating for 1 more minute.
- Add the flank steak in small batches and cook each batch until medium rare, 3 to 5 minutes, or to desired level of doneness. Divide sprouts between two plates and top with meat. Garnish with fresh rosemary and serve at once.