AuthorHalli Martin

[cooked-sharing]

Yields4 Servings
Asian Marinade
 4 cloves garlic
 ½ Serrano pepper
 ¼ white onion
 1 tsp fresh ginger
 ½ cup fresh cilantro
 10 mint leaves
 2 limes, juice of
 ⅓ cup soy sauce
 5 oz light beer
 ⅓ cup olive oil
 1 tbsp maple syrup
 2 tsp Korean chili flakes
 2 tbsp Korean chili paste
Spicy Mint Salsa
 2 green onions, thinly sliced
 1 tsp fresh mint, chopped
 1 tsp fresh basil, chopped
 1 tsp fresh cilantro, chopped
 ½ Fresno chile pepper, seeds removed and thinly sliced
 1 tsp fresh ginger, diced
 3 tsp sesame oil
 ½ orange, juice of
 ½ lime, juice of
 2 tbsp soy or coconut aminos
Flank Steak
 2.50 lbs flank steak
 1 tsp kosher salt
 1 tsp fresh cracked black pepper
Asian Marinade
1

add all of the ingredients, except for the beer, into the food processor and blend until smooth

2

slowly add the beer to the blended mixture and set aside

Flank Steak
3

place the flank steak in a large baking dish with sides

4

slowly pour on the marinade until the steak is covered

5

cover the pan with plastic wrap and refrigerate overnight or for a minimum of 6 hours

6

remove the flank steak from the marinade about 1 hour before cooking it, letting it come to room temp (or close to it- you just want to take the chill off)

7

preheat the oven to 500

8

pat the flank steak dry with paper towels or a dish towel to remove any excess marinade

9

add 2 tablespoon of light olive oil or canola oil to a skillet and heat over a high flame

10

season both side of the flank steak with the salt and pepper

11

when the pan is super hot, add the flank steak

12

sear the first side about 3-4 mins (do not touch it once you have placed it in the pan)

13

flip the steak and sear the other side for about 3-4 mins

14

transfer the pan to the oven and cook another 3 mins

15

let the steak rest on a cutting board for 7-10 mins before slicing

16

slice the steak against the grain into very thin slices

17

top with the spicy mint salsa

Spicy Mint Salsa
18

add all the ingredients into a small mixing bowl and stir

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Ingredients

Asian Marinade
 4 cloves garlic
 ½ Serrano pepper
 ¼ white onion
 1 tsp fresh ginger
 ½ cup fresh cilantro
 10 mint leaves
 2 limes, juice of
 ⅓ cup soy sauce
 5 oz light beer
 ⅓ cup olive oil
 1 tbsp maple syrup
 2 tsp Korean chili flakes
 2 tbsp Korean chili paste
Spicy Mint Salsa
 2 green onions, thinly sliced
 1 tsp fresh mint, chopped
 1 tsp fresh basil, chopped
 1 tsp fresh cilantro, chopped
 ½ Fresno chile pepper, seeds removed and thinly sliced
 1 tsp fresh ginger, diced
 3 tsp sesame oil
 ½ orange, juice of
 ½ lime, juice of
 2 tbsp soy or coconut aminos
Flank Steak
 2.50 lbs flank steak
 1 tsp kosher salt
 1 tsp fresh cracked black pepper
Asian Flank Steak w Spicy Mint Salsa
IngredientsDirections