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White Pepper-Crusted Grilled Flank Steak with Maple-Soy Glaze

Categories: Entertaining, Fourth of July, On the Grill, Spicy
Type: Main Dishes

The sweetness of maple syrup works perfectly with a collection of Asian flavors, from salty soy sauce to aromatic sesame oil and ginger.

Serves: Serves 4


  • 1/4 cup freshly cracked white pepper
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon peeled and minced fresh ginger
  • Kosher salt to taste
  • 1 flank steak, about 2lb (900g)
  • 1/4 cup roughly chopped scallions with green tops

The glaze

  • 1/3 cup maple syrup (grade B if possible)
  • 1/4 cup soy sauce
  • 2 tablespoons Asian sesame oil
  • 1 tablespoon peeled and minced fresh ginger
  • 1/2 cup chopped scallions (white and green parts)
  • 1 teaspoon red pepper flakes

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  1. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
  2. Combine all the glaze ingredients in a small bowl, mix well, and set aside.
  3. Combine the white pepper, sesame oil, soy sauce, ginger, and salt in another small bowl. Rub this mixture all over the flank steak. Place the steak over the coals, and grill for 5-7 minutes per side for medium-rare, depending on thickness; brush with glaze during the last minute of cooking on each side. To check for doneness, poke the steak with your finger to test its firmness (see The "hand method"); if you're unsure, make a small cut and peek inside to be sure that it is slightly less done than you like it, to allow for carryover cooking. Set the steak aside to rest for about 10 minutes before carving.
  4. Slice the steak thinly on the bias across the grain. Arrange the slices on a serving platter, drizzle with some of the glaze, and sprinkle with scallions. Pass any remaining glaze on the side.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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