This ginger-soy marinated flank steak can be grilled and enjoyed on its own or turned into this Asian-inspired sandwich by surrounding it with crunchy toasts, sweet and spicy mayo and a generous handful of peppery, fresh watercress.
Marinate the steak in the morning for a quick and delicious supper from the grill.
Ginger-Soy Marinated Flank Steak Sandwiches
For the marinade:
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
2 teaspoons chili-garlic sauce, or more to taste
4 scallions, ends trimmed and thinly sliced
For the sandwich spread:
1 tablespoon honey
2 teaspoons chili-garlic sauce
For the sandwiches:
1 tablespoon extra-virgin oil
3 cups loosely packed watercress or arugula
In a small bowl, whisk together the vinegar, brown sugar and soy sauce until the sugar is dissolved. Whisk in the oil, ginger, chili-garlic sauce and scallions.
Place the steak in a shallow glass dish. Add the marinade and turn to coat the meat well on both sides. Cover and refrigerate for at least 2 hours and up to 24 hours, turning once.
Heat a gas grill to medium-high or light a charcoal fire.
Meanwhile, in a small bowl, stir together the mayonnaise, honey and chili-garlic sauce. Set aside.
Brush both sides of the bread slices lightly with olive oil.
Grill the steak until the underside is well browned, about 5 minutes. Turn the steak over and grill about 4 minutes longer for medium-rare. While the steak is grilling, place the bread slices around it to toast, about 1 minute per side.
Let the steak stand for 5 minutes, then cut it across the grain into thin slices. Spread a thin layer of the chili-garlic mayonnaise on each toasted bread slice. Arrange the steak over 4 of the slices. Top with watercress or arugula and the remaining bread slices.
Yield: 4 servings
Nutrition information per serving: 520 calories, 19 grams fat (6 grams saturated), 37 grams protein, 47 grams carbohydrate, 58 milligrams cholesterol, 2 grams dietary fiber, 780 milligrams sodium.