Flank steak and vegetables on the griddle
Serves 4 · 1 hour 20 minutes · Griddle 63x27
Soy and lime marinated flank steak and colourful vegetables cooked side by side and carried straight to the table. The long griddle means everything is ready at once.
Flank steak on the griddle is a dinner for sharing: the beef is marinated in soy, garlic and lime, seared hard, rested and sliced thinly while peppers, corn, broccoli and onion cook alongside. Flank steak is most tender cooked medium and sliced thinly across the grain.
Ingredients
Serves 4
Steak and marinade
- 700 g flank steak
- 3 tbsp Japanese soy sauce
- 2 garlic cloves
- Grated zest and juice of 1 lime
- 1 tbsp neutral oil
- 1 tsp light brown sugar
Vegetables
- 1 red, 1 yellow and 1 green pepper
- 2 corn cobs
- 1 head of broccoli (about 300 g)
- 1 red onion
- 2 tbsp neutral oil
- Salt
Dipping sauces
- 100 ml mayonnaise
- 1 tbsp sriracha
- 1 tsp lime juice
- 3 tbsp Japanese soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 spring onion
Method
- Grate the garlic and mix with the soy sauce, lime zest and juice, oil and sugar. Turn the steak in the marinade and leave at room temperature for 30 minutes.
- Cut the peppers into wide strips, each corn cob into four pieces, the broccoli into florets and the red onion into wedges. Blanch the corn and broccoli in salted water for 3 minutes and drain.
- Stir the mayonnaise, sriracha and lime juice together for one dip. Mix the soy sauce, rice vinegar, sesame oil and finely sliced spring onion for another.
- Set the griddle across two rings on the hob or on the barbecue and heat over a high heat for about 5 minutes. Wipe the marinade off the steak with kitchen paper and brush the griddle with oil.
- Sear the steak on the hottest part of the griddle for 4–5 minutes on each side, to 54–56 °C in the centre for medium. Lift onto a board and rest for 5 minutes.
- Meanwhile, cook the vegetables on the rest of the griddle in a little oil for 6–8 minutes, until coloured but still crisp. Turn them a few times and season with salt.
- Slice the steak thinly across the grain and lay it next to the vegetables. Set the griddle on a heatproof mat in the middle of the table and serve with the dipping sauces.
Why it works
Carbon steel takes the fierce heat flank steak needs to brown rather than turn grey. The griddle has hotter and cooler zones, so the steak can be seared hard at one end while the vegetables cook more gently at the other.
FAQ
How long should you cook flank steak?
A flank steak about 2 cm thick needs 4–5 minutes per side over a high heat for medium, 54–56 °C in the centre. Rest it for 5 minutes before slicing.
Why slice flank steak across the grain?
Flank steak has long, coarse fibres. Slicing thinly across them makes every piece tender instead of chewy.
What can I use instead of flank steak?
Skirt, sirloin or rump steak all work well. Adjust the cooking time to the thickness and slice the meat thinly.
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