Recipes Ingredients Meat & Poultry Beef Recipes Soy-Glazed Flank Steak 3.4 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin. Ingredients ¼ cup soy sauce 2 tablespoons mirin 1 tablespoon rice vinegar (not seasoned) 1 teaspoon minced fresh ginger 1 teaspoon minced garlic 1 teaspoon crushed red-pepper flakes 1 tablespoon safflower oil 1 flank steak (1 ¼ pounds) 2 teaspoons coarse salt ½ teaspoon freshly ground pepper Directions Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes. Heat a cast-iron skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8-inch-thick strips, and serve on top of or alongside spring green salad. Rate it Print