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Spicy Sesame Flank Steaks

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

10 ounces sesame seed, toasted
2 2/3 cups Kikkoman Soy Sauce
2 1/4 cups Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 1/3 cups water
14 ounces brown sugar
4 ounces garlic, minced
4 ounces ginger, grated
1/4 cup red pepper flakes
9 pounds flank steaks

directions

Grind seeds in spice grinder until fine, being careful not to overgrind. In bowl, mix remaining ingredients except steaks. Whisk in ground seeds to blend. Remove 4 1/2 cups to another bowl; cover and reserve. In hotel pan, combine steaks with remaining Marinade/Sauce. Turn steaks to coat. Cover and refrigerate 2 to 6 hours, turning steaks once or twice.

For each serving, to order: Grill steaks as needed. Slice 5 ounces steak across the grain. Fan steak on plate. Drizzle with 3 tablespoons reserved Marinade/Sauce. (Thin with a little warm water, if too thick.) Serve with Asian cabbage slaw with a ginger-soy dressing.

Adapted from Chef Patricia Croze, E&O Trading Company, San Francisco, CA

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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