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Feb 24, 2018
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Just Five: Almost-Asian Flank Steak with Molasses Glaze

March 6th 05:03pm, 2013

I search constantly for Asian-inspired recipes that will work with just five ingredients, yet they are practically impossible to find; the foundation of any decent Asian recipe calls for a minimum of five to seven ingredients. Sure, I could do a just five marinade, but that’s not really a full dish, is it? The serendipity of these searches, though, is that I have stumbled across really interesting recipes that WILL work with just five ingredients.

For many years, I’ve had a love affair with molasses; I love its sultry flavor that’s both dark and sweet with just a whisper of bitterness. It works well with all kinds of meat, fish and poultry.

This dish mixes sweet molasses with whole-grain mustard. The mustard adds a wonderful bite to the sauce, as well as just a hint of texture. After the marinade is reduced to a glaze, it’s rich and complex. And, if one were to add sauteed ginger, garlic, soy sauce, a bit of cilantro and chopped green onions … well, the recipe still wouldn’t really be Asian, but it would be incredibly delicious.

Almost-Asian Flank Steak with Molasses Glaze
Adapted by Dee Ryan from a recipe originally published in Cooking Light magazine.
Serves 4 to 6

1/3 cup balsamic vinegar
¼ cup molasses
1/3 cup sodium-free beef stock
2 Tbsp. whole-grain mustard
1½ to 2 lbs. flank steak
Salt and freshly ground black pepper to taste
1 Tbsp. butter

• Whisk the balsamic vinegar, molasses, beef stock and mustard together to make the marinade. Place the flank steak in a resealable bag with the marinade. Marinate for about 1 hour.
• Prepare the grill or broiler. Remove the steak from the bag, reserving the marinade. Lightly salt and pepper the steak and cook it to your desired doneness (For medium doneness, cook for about 6 minutes per side in an oven broiler, or about 4 to 5 minutes per side on a grill.).
• Remove the steak to a cutting board and cover with foil to rest, about 5 minutes.
• Place the reserved marinade in a small skillet over medium-high heat and bring to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until it has reduced to about 1/3 cup. Stir in the butter.
• Slice the steak against the grain with your knife at about a 45-degree angle. Serve the steak drizzled with the sauce.

By Dee Ryan

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