Raymon Kim's Beef Flank Steak
Thin, delightfully chewy beef flank is marinated in a special powder, grilled, and served with a sweet-and-sour wine vinegar onion sauce for a unique steak experience.
Ingredients needed 2 servings
Recipe
Cooking tips
- Flank is thin and becomes dry and tough if overcooked, so searing briefly over high heat to medium-rare is essential.
- When slicing the steak, always cut against the grain to break the muscle fibers for a tender, non-chewy bite.
Recommended for
- Those who want to try a richly flavored specialty cut steak beyond sirloin or tenderloin.
- Those who want a distinctive sauce combining the sweetness of long-caramelized onions with the tang of wine vinegar.
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