Ginger FLANK STEAK
with Asparagus

SERVES 4

Prep time 25 minuteS

Marinating time 3 to 4 hours

Grilling time 14 to 18 minutes

The large surface area on a flank steak makes it great for marinating and grilling. Think of all the delicious crust you can develop on the top and bottom. Flank is a fairly lean steak, so be careful not to overcook it. A staple of the Indonesian pantry, sambal oelek, a paste of hot red chile peppers, vinegar, and salt, is fiery hot on its own but adds just the right touch of spiciness to this marinade.

• Marinade
• ¼ cup plus 1 tablespoon soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons toasted sesame oil
• 1½ tablespoons peeled, grated fresh ginger
• 1½ tablespoons sambal oelek
• 1 tablespoon minced garlic
• 1 cup finely chopped scallions
• ¼ cup chopped cilantro
• 1 flank steak, about 1½ pounds and ¾ inch thick
• ¼ cup sesame seeds
• 1 teaspoon sea salt
• 1 pound asparagus, tough ends removed
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• 2 tablespoons chopped cilantro leaves

1. In a small bowl whisk together the soy sauce, vinegar, sugar, sesame oil, ginger, sambal oelek, and garlic until the sugar dissolves. Stir in the scallions and cilantro. Place the steak in a glass baking dish, pour in the marinade, and turn the steak to coat evenly. Cover and refrigerate for 3 to 4 hours, turning the steak once or twice. Let the steak stand at room temperature for 15 to 30 minutes before grilling.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. In a nonstick skillet over low heat on the stove, toast the sesame seeds until they are golden brown but have not begun to pop, 2 to 3 minutes, shaking the pan constantly. Pour the seeds onto a plate and let cool for 10 minutes. Transfer the seeds to a mortar, add the sea salt, and, using a pestle, coarsely grind the seeds (do not grind to a fine powder).

4. Coat the asparagus with the oil and season with the kosher salt.

5. Brush the cooking grates clean. Grill the steak over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once. Remove the steak from the grill and let rest for 3 to 5 minutes. While the steak rests, grill the asparagus over direct medium heat, with the lid closed, until lightly charred and crisp-tender, 6 to 8 minutes, turning the spears a quarter turn every 1 to 2 minutes. Remove from the grill.

6. Cut the steak across the grain into thin slices. Serve the steak and asparagus warm, topped with the cilantro and some of the sesame seed mixture. The unused mixture will keep in a tightly capped jar in the refrigerator for up to 2 months.