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Epicurious

Soy Sauce–Marinated Grilled Flank Steak and Scallions

4.5

(9)

Flank Steak in a brown sauce topped with scallions and toasted sesame seeds
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's in a spicy-sweet soy sauce-brown sugar-Sriracha mixture. Because flank steak is flavorful but quite lean, take care not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

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