Soy and sweet chili glazed flank steak

Name: Soy and sweet chili glazed flank steak
Total time: 1200 s
Yield: 3 or 4 servings
Cuisine: American
Ingredients: 1 flank steak (about 750 g); 1/4 cup sweet chili sauce; 1/4 cup soy sauce; 2 tbsp ponzu sauce; 1 tbsp brown sugar; 3 cloves garlic, minced

Robert Gonzal @robert

Vancouver BC

As a kid, the only steaks I knew were soy marinated. In fact, I don't think I tasted a steak that hadn't been doused in soy sauce and black pepper until my early teens. It was just the way it was with my family. In the years since, I've discovered the joys of enhancing my steaks with various rubs, sauces, and condiments, with my three favourites being horseradish mayo, blue cheese sauce, and tangy chimichurri. Well, tonight was steak night in our house, and I thought it was time to revisit my childhood staple. Rather than simply combining soy and pepper, though, I decided to kick the flavours up slightly. Sweet chili sauce and brown sugar brought sweetness and heat, ponzu added a little acid, and garlic added bite. The end result was familiar, but better.

Robert Gonzal @robert

Saved

Ingredients

20 minutes

3 or 4 servings

1flank steak (about 750 g)
1/4 cupsweet chili sauce
1/4 cupsoy sauce
2 tbspponzu sauce
1 tbspbrown sugar
3 clovesgarlic, minced

Saved

Steps

20 minutes

1

If you can, dry brine your steak ahead of time by sprinkling it with salt and leaving it uncovered in the refrigerator. Ideally overnight, but even 1 hr will make a difference. You'll get a juicier, more thoroughly seasoned steak and a better crust.
2

Put the remaining ingredients in a small pot and add several grinds of black pepper. Turn the heat to medium-low and let the sauce come up to temperature (not simmer or boil) for about 10 minutes. It should thicken very slightly. Turn the heat down to minimum, just to keep the sauce warm.
3

Sprinkle your steak with a little black pepper and rub it with a little veg oil. Sear it in a hot pan on high heat until it's almost your preferred temperature. My steak was about 2 cm thick and took 3 minutes per side.
4

Glaze your steak with a few tbsp of sauce and flip it over. Turn the heat down to medium to avoid burning the garlic. Sear for 1 or 2 minutes, then spread on more sauce and flip and sear again for 1 or 2 minutes. Remove the steak to a plate and let it rest for at least 10 minutes. Carve the steak against the grain and on the bias for maximum tenderness, then drizzle on any remaining sauce.