This Asian inspired dish is a winner. The meat is tender and flavorful, and the broccoli is bursting with flavor in its own right. The key is to roast the broccoli. It makes all the difference. I’ve kept the spice mid to mild. If you want to increase the heat double the red pepper flakes. And don’t forget when cutting your flank steak, always cut against the grain.
1 lb flank steak
1/3 c brown sugar
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoons freshly grated ginger
1 lemon, zested and juiced
1/2 tsp red pepper flakes
1 tsp crushed garlic
2 large heads broccoli, cut into florets
2 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper
1. Slice the flank steak against the grain into thin slices. Put the slices into a mixing bowl with the brown sugar, rice vinegar, soy sauce, ginger, lemon juice, red pepper flakes, and crushed garlic. Marinate at least 1 hour.
2. Spread the broccoli florets and sliced garlic cloves out onto a baking sheet that has been sprayed with nonstick spray. Season with salt and pepper and drizzle with olive oil. Roast the broccoli in a 400 degree oven for about 20 minutes.
3. When the broccoli is done, heat a large skillet to high heat. Put the flank steak in with all of its marinade juices. Cook until the meat reaches desired level of doneness. Flank steak cooks quickly so this should only take a few minutes.
4. Combine steak with roasted broccoli and serve over steamed rice. Garnish with lemon zest.