This simple Asian-inspired dish is great for grilling. While this recipe calls for flank steak, certainly flat-iron or hanger steaks will work as well.
- For the Marinade
- 1 tsp. chili paste with garlic
- 2 tbsp. soy sauce
- 1 tbsp. sherry
- 1 tsp. rice vinegar
- 1 tsp. sugar
- 1 tsp. sesame oil
- 1 lb. flank steak
- For the Sauce
- 1/4 cup chicken broth
- 1/4 cup peanuts (or cashews, both should be unsalted)
- 1 tsp. cornstarch
- Optional: 1 cup cooked rice
- To Grill
- 1 bell pepper (red)
- 1 tbsp. olive oil
For the Marinade
Combine chili paste, soy sauce, sherry, rice vinegar, sugar, and sesame oil.
Place flank steak in a large resealable bag.
Pour marinade mixture over the top and refrigerate 1 to 8 hours.
Remove flank steak from the marinade and set aside.
For the Sauce
Pour remaining marinade into a saucepan.
Add chicken broth, nuts, and cornstarch.
Bring to a boil then simmer until it thickens.
Cut bell pepper in half and remove stems, seeds, and membranes then brush with olive oil.
Place flank steak on a very hot grill and grill for 1 minute per side.
Reduce heat or move the flank steak to a cooler section of your grill and continue grilling until cooked through - about 4 to 5 minutes per side.
Grill pepper halves over medium heat for about 1 to 2 minutes per side or until browned.
Remove flank steak and bell pepper from the grill.
Allow steak to rest for 5 minutes.
Carve against the grain into thin strips.
Cut bell pepper into thin strips.
Place a portion of the cooked rice on a plate, top with 1/4 of the flank steak and 1/4 of the pepper. Spoon sauce over the top.
Serve and enjoy!