Flank steak with mushroom salad and sesame mayo
Ingredients
- 2 tbsp 2 tbsp tamari soy sauce
- 1 tbsp 1 tbsp sambal oelek or sriracha sauce
- 1 tbsp 1 tbsp white wine vinegar
- 1¼ lbs 550 g bok choy or any similar type of cabbage
- 1 (4 oz.) 1 (110 g) red onion, thinly slicedred onions, thinly sliced
- 8 oz. 230 g mushrooms, thinly sliced
- 1 lb 450 g flank steak
- 2 tbsp 2 tbsp olive oil
- salt and pepper
- ¾ cup 180 ml mayonnaise
- 2 tbsp 2 tbsp fresh chives, finely chopped
- 1 tbsp 1 tbsp sesame seeds
- 1 tbsp 1 tbsp sesame oil
- salt and pepper
Per serving
Instructions
- Mix tamari, sambal, and vinegar in a big bowl.
- Shred the bok choy lengthwise. Add onion, mushrooms, and bok choy to the tamari dressing and toss until completely covered. Let rest while you prepare the meat.
- Brush the meat with olive oil. Salt and pepper generously. Fry (or grill) the flank steak on high heat in a large frying pan for 2-3 minutes on each side or until cooked to your desired temperature. Cover and allow the meat to rest for a couple of minutes. Slice the meat in 1/2 inch (1 cm) thick slices diagonally.
- Mix the ingredients for the sesame mayonnaise.
- Serve the meat with the marinated vegetables and a generous dollop of sesame mayonnaise.
Tip!
Instead of flank steak you can use minute steak or any other thinly sliced meat — pork or lamb. Adjust the cooking time accordingly.
You can also use chicken fillet or even salmon or fresh tuna if you wish!
Great idea, Andrea!