PAN-SEARED FLANK STEAK
WITH DAIKON SLAW
½ tsp. ground black pepper
1 tsp. five-spice powder
½ tsp. red pepper flakes
4½ tbsp. rice vinegar, divided
2 tbsp. low-sodium soy sauce
1 lb. flank steak
1 cup shredded daikon radish, patted dry with paper towels
1 red bell pepper, cored and sliced into thin matchsticks
1½ tsp. grated fresh ginger
Pinch of salt
4 scallions, thinly sliced
1 tbsp. canola or vegetable oil
In a large zip-close plastic bag, mix together the black pepper, five-spice powder, red pepper flakes, 3 tablespoons of the vinegar and soy sauce. Add the flank steak, seal the bag, then turn to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours.
Meanwhile, in a small bowl, stir together the daikon radish, bell pepper, ginger, salt, the remaining 1½ tablespoons of vinegar and the scallions. Set aside.
When you are ready to cook the steak, in a large skillet over medium-high, heat the oil. Add the steak and sear for 4 minutes per side, or until desired doneness. Allow the steak to rest on a cutting board for 8 minutes. Slice the steak thinly across the grain, then serve with the slaw, over rice or on buns.
Makes 4 servings.
— Alison Ladman
Associated Press
