Annie’s One Flank Steak Two Ways

Prep time: 15-20 minutes (each)

Cook time: 10-15 minutes (each)

Serve count: 2-4

Ingredients

Flank Steak and Marinade

2 tbsp each Worcestershire sauce apple cider and brown sugar

1 tbsp each Dijon mustard, balsamic vinegar and oil

4 minced garlic cloves

1 tsp smoked paprika

½ tsp black pepper

Flank Me Later Bulgogi Bowls

1 lb marinated, grilled, thinly sliced flank steak

2 cups cooked jasmine rice

shredded carrots; green onions, whites and greens separated

2 crushed garlic cloves

thinly sliced cucumber

2 tbsp white wine vinegar

dash kosher salt

½ tsp sugar

store-bought pickled red onions and bulgogi sauce

1 tbsp neutral oil

Sriracha cream

⅓ cup sour cream

2 tbsp cold water and sriracha to taste

Flank Me Later Wild Pizza

1 lb marinated, grilled, thinly sliced flank steak

2-pack roasted garlic naan

whipped ricotta made with 15 oz ricotta

2 tbsp milk

fresh cracked pepper

kosher salt

optional 1 tsp grated lemon zest

very thinly sliced red onion

baby arugula

shaved Parmesan

store-bought chimichurri

green onions for garnish

Method

Flank steak and marinade

Mix the marinade ingredients and marinate the flank steak. Cook over direct coals or medium-high propane heat: 2 minutes at the 10 o’clock position, 2 minutes at 2 o’clock; flip and repeat. Rest 10 minutes, then slice thin against the grain.

Flank Me Later Bulgogi Bowls

1. Toss cucumber ribbons with white wine vinegar, salt and sugar. Sauté shredded carrots until tender and lightly seasoned; a little garlic or sesame oil is optional.

2. Heat neutral oil in a saucepan over medium to medium-high heat. Sauté green onion whites and crushed garlic until fragrant. Add bulgogi sauce and simmer 5 minutes. Add sliced flank steak; simmer 1–2 minutes and remove from heat.

3. Combine the sriracha cream ingredients. Build bowls with rice, carrots, steak, pickled cucumber and pickled red onions. Drizzle with sriracha cream and garnish with green onion greens.

Annie’s One Flank Steak Two Ways

Ingredients

Method

Flank steak and marinade

Mix the marinade ingredients and marinate the flank steak. Cook over direct coals or medium-high propane heat: 2 minutes at the 10 o’clock position, 2 minutes at 2 o’clock; flip and repeat. Rest 10 minutes, then slice thin against the grain.

Flank Me Later Bulgogi Bowls

1. Toss cucumber ribbons with white wine vinegar, salt and sugar. Sauté shredded carrots until tender and lightly seasoned; a little garlic or sesame oil is optional.

2. Heat neutral oil in a saucepan over medium to medium-high heat. Sauté green onion whites and crushed garlic until fragrant. Add bulgogi sauce and simmer 5 minutes. Add sliced flank steak; simmer 1–2 minutes and remove from heat.

3. Combine the sriracha cream ingredients. Build bowls with rice, carrots, steak, pickled cucumber and pickled red onions. Drizzle with sriracha cream and garnish with green onion greens.

Flank Me Later Wild Pizza

1. Warm the roasted garlic naan. Prepare the whipped ricotta and toppings.

2. Spread a generous layer of whipped ricotta over each naan. Add arugula, shaved Parmesan and thin red onion slices.

3. Add grilled flank steak, drizzle with chimichurri and finish with green onions.

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