Flank Steak With Zucchini

By Florence Fabricant

Total Time
40 minutes, plus 3 to 5 hours’ marinating
Rating
4(43)
Notes
Read community notes

Marinate the meat at leisure, allow enough time to salt the zucchini to extract excess moisture and you are ready for speed-dial cooking. Once cooked, the dish can also bide its time, to anchor a summer buffet at room temperature.

Featured in: Pairings: A Soy Marinade for Steaks

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Ingredients

Yield:4 servings
  • ¼cup soy sauce
  • 2tablespoons mirin
  • 1tablespoon toasted sesame oil
  • 2tablespoons rice vinegar
  • 1½tablespoons light brown sugar
  • 1teaspoon five-spice powder
  • 1¾to 2-pound flank steak
  • 2pounds zucchini, trimmed
  • Salt
  • 1tablespoon extra-virgin olive oil
  • 2cloves garlic, minced
  • 1tablespoon slivered ginger
  • 4scallions, chopped
  • Leaves from 20 stems cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

491 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 50 grams protein; 1157 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix soy sauce, mirin, sesame oil, vinegar, sugar and five-spice powder in a bowl. Place meat in a shallow dish, cover with mixture, turn, cover and marinate 3 to 5 hours in refrigerator.

  2. Step 2

    Meanwhile, julienne zucchini lengthwise, preferably using a mandoline for longer strips than in a food processor. Separate into strings, place in a bowl, toss with 1½ teaspoons salt and set aside for one hour. Rinse and squeeze dry on paper towels.

  3. Step 3

    Heat grill. Drain marinade from meat into a saucepan. Grill steak 3 to 4 minutes on each side for medium rare. Set aside on a cutting board.

  4. Step 4

    Heat oil in a skillet. Add garlic and ginger, saute a couple of minutes, add zucchini and stir-fry until wilted. Stir in scallions and cilantro. Season with salt. Spread on a platter. Bring marinade to a simmer. Slice meat thin on the bias and arrange on zucchini. Pour hot marinade over meat and serve.

Ratings

4 out of 5
43 user ratings
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Cooking Notes

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DCS

This is a really easy and delicious dish. I made it as written with the exception that I added cherry tomatoes to the zucchini. I also didn't use all the marinade but most of it. 5 spice is a strong flavor and I didn't want to overwhelm the dish.

lizhobbins

I was surprised there was only 1 review. This is pretty tasty and certainly easy. Def make the extra marinade. The only thing I would do differently next time is that I would spiralize the zucchini - better presentation .

lynnDC

I don’t cook much East Asian flavored food but wanted a meal that was light and flavorful. I really enjoy this dish. It’s winter so I broiled the beef in the oven for the same timeframe and it was perfect. I served with rice noodles, which was perfect. I would say that having marinade sauce to pour over is key so perhaps make more than recommended. Don’t skimp on the scallions and cilantro!

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