Weeknight meals

Straight up or on a bun, an Asian flank steak

 
 
 <span class="cutline_leadin">Seared flank steak with daikon slaw</span>
Seared flank steak with daikon slaw
Matthew Mead / AP

In a large zip-close plastic bag, mix together the pepper, five-spice powder, red pepper flakes, 3 tablespoons of the vinegar and soy sauce. Add the flank steak, seal the bag, then turn to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours.

Meanwhile, in a small bowl, stir together the daikon radish, bell pepper, ginger, salt, the remaining 1 1/2 tablespoons of vinegar and the scallions. Set aside.

When you are ready to cook the steak, in a large skillet over medium-high, heat the oil. Add the steak and sear for 4 minutes per side, or until desired doneness. Allow the steak to rest on a cutting board for 8 minutes. Slice the steak thinly across the grain, then serve with the slaw. Makes 4 servings.


Associated Press

Flank steak takes well to all sorts of treatments, so we decided to dress it up with classic Asian flavors.

We start by marinating it in five-spice powder, rice vinegar and soy sauce.

While the steak is absorbing all those rich flavors, we grate a daikon radish (they resemble giant white carrots, but have a mild peppery bite) and toss it grated fresh ginger, scallions and red bell pepper for a simple slaw with just enough assertiveness to cut through the savory heft of the steak.

If you want to keep this dish lean, serve it as is or over brown rice. But if you are willing to embrace carbs, try it slapped on a bun.

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