Flank steak is an excellent choice for marinating because it not only absorbs flavors well, but has a bold enough flavor to stand up to them (instead of simply tasting like the marinade). Here we’ve paired flank steak in a Chinese-inspired marinade with nutty Chinese black rice.
Ingredients Servings: 4-6
- 1 Grass-Fed Beef Flank Steak
- 1 C Chinese Black Rice (aka Forbidden Rice)
- 1 C Coconut Milk
- 1 C Water
- ¼ C Soy Sauce
- 1 piece of Star Anise
- 1” Finger of Ginger
- 1 Bunch of Green Onions
- ½ C Oyster Sauce
- 2 Garlic Cloves, peeled
- ½ C Hoisin Sauce
- 1 t Salt
Instructions
1
Combine the hoisin sauce, oyster sauce, ginger (peeled & chopped), garlic, soy sauce, star anise and green onions (chopped with the roots removed) in a blender. Blend until smooth.
2
Cover the steak with the marinade & marinate for a few hours.
3
Preheat your oven to 350˚F.
4
Put the black rice in a pot with the coconut milk, water, and teaspoon of salt. Heat the liquid to a simmer, then lid the pot and move it to the oven. Cook until the rice is tender and the liquid has been absorbed (about 30 minutes).
5
Take the steak out of the marinade, scraping off any that clings to the surface. Sear the steak in a hot, oiled skillet, flipping as necessary, to your preferred doneness (flank steaks are best cooked no further than Medium).
6
Take the steak out of the pan and let it rest (loosely covered with foil) for five to ten minutes.
7
Pour the marinade into a pot and heat it until it boils. Remove it from the heat.
8
Thinly slice the flank steak against the grain & serve it with the marinade sauce, the black rice and (if desired) vegetable side dishes.