Cumin-marinated flank steak with sesame and soy sauce
This cumin-marinated flank steak combines the rich flavors of beef with an aromatic blend of garlic, ginger, and spices, enhanced by sesame oil and soy sauce. Cooked to perfection and served with caramelized onions, it makes for a delicious main dish.
Cook time 15 min
Prep time 15 min
Ingredients:
10 oz flank steak2 tsp garlic powder
1/2 tsp ginger
2 tsp ground cumin
2 tsp red pepper (spice)
1/2 tsp salt
1 tbsp sesame oil
2 tsp soy sauce
2 onions
Cumin-marinated flank steak with sesame and soy sauce is an enticing and flavorful dish that brings together the richness of beef with the aromatic blend of Asian-inspired spices. This recipe offers a perfect balance of heat, umami, and aromatic goodness, making it an excellent choice for a special meal.
Instructions:
- In a small bowl, combine the garlic powder, ground ginger, ground cumin, red pepper flakes, and salt.
- Add the sesame oil and soy sauce to the bowl and mix thoroughly to form a marinade.
- Place the flank steak in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the steak, ensuring it is evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally overnight for a more robust flavor.
- While the steak is marinating, thinly slice the onions.
- Set aside until you're ready to cook.
- Heat a grill pan or a heavy skillet over medium-high heat.
- Once the pan is hot, remove the steak from the marinade and let any excess marinade drip off.
- Cook the steak for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness.
- Remove the steak from the pan and let it rest on a cutting board.
- In the same pan, add a splash of sesame oil if needed.
- Add the sliced onions and cook, stirring frequently, until they are soft and slightly caramelized, about 5-7 minutes.
- Slice the steak against the grain into thin strips.
- Arrange the steak slices on a serving platter and top with the cooked onions.
- Optionally, garnish with sesame seeds or chopped fresh cilantro for added flavor and presentation.
- Serve the cumin-marinated flank steak with your favorite side dishes, such as steamed vegetables, rice, or a simple salad.
This cumin-marinated flank steak with sesame and soy sauce is a delightful dish that promises to wow your palate with its robust flavors and tender texture. With a few simple ingredients and thoughtful preparation, you can effortlessly create a memorable meal that showcases the beautiful harmony of spices and aromatic elements.
Cumin-marinated flank steak with sesame and soy sauce FAQ:
Cook the flank steak for about 4-5 minutes on each side for medium-rare. Adjust the cooking time based on your preferred level of doneness.
Yes, marinating the flank steak overnight is ideal for enhancing the flavor. If you're short on time, marinate for at least 2 hours.
Ensure you slice the steak against the grain after cooking. If still tough, it may be due to overcooking; consider using a meat thermometer next time to check for doneness.
You can use tamari or coconut aminos as a gluten-free alternative to soy sauce. However, these may alter the flavor slightly.
Store leftover flank steak and onions in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
Tips:
- Ensure that the flank steak is at room temperature before cooking for more even heat distribution.
- Marinate the steak for at least 30 minutes, but preferably overnight, to allow the flavors to penetrate deeply.
- Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Let the steak rest for about 5-10 minutes after cooking to retain its juices and enhance flavor.
- Slice the steak against the grain for more tender pieces.
- For an extra touch, garnish with fresh scallions or toasted sesame seeds before serving.
Nutrition per serving
2 ServingsCalories 300kcal
Protein 33g
Carbohydrates 6g
Fiber 1.08g
Sugar 1.09g
Fat 16g
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