Flank steak is one of the leanest cuts. The key is to marinate it to make it more tender. You can find mirin (sweet rice wine) in a good grocery store or in a Chinese market; Chinese five-spice powder is in the dried herb section. Feel free to use another mushroom of your choice, being sure to cook it until all the moisture evaporates.
1. Combine the mirin, five-spice powder, hoisin, sesame seeds, vinegar, soy sauce and sesame oil. Remove ¼ cup and pour over the flank steak. Let marinate for at least 1 hour, preferably overnight.
2. In a large skillet sprayed with the vegetable oil, sauté the mushrooms for 12 minutes or until tender. Add another ¼ cup sauce and cook one minute.
3. In a grill pan or barbecue sprayed with vegetable oil, grill the steak on medium-high heat for about 8 minutes per side or until done to your preference. Let sit 10 minutes.
4. Slice the steak against the grain into thin slices, scatter the whole mushrooms overtop, garnish with the green onions and serve with extra sauce.
1⁄3 cup mirin
1½ tsp Chinese five-spice powder
1⁄3 cup hoisin sauce
2 Tbsp toasted sesame seeds
3 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce
2 Tbsp sesame oil
1 lb whole shiitake mushrooms, cleaned with stem removed
2 green onions, sliced for garnish
1½ lb flank steak
Makes 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Nutritional Information per Serving
Carbohydrates 21.4 g
Fibre 4.7 g
Protein 41 g
Total fat 18 g
Saturated fat 6.6 g
Cholesterol 111 mg
Sodium 680 mg