Assemble this dish using rib-eyes for an elegant occasion, or flank steak for leaner, budget-friendly dining.
Serves: 6Save Share
1 cup Soy Sauce, Low Sodium
½ cup Unseasoned White Rice Vinegar
½ cup Mirin
1 Green Onion Bunch
¼ cup Chopped Fresh Ginger
2 T Toasted Sesame Oil
1 T Sriracha
2 lb Beef Rib Eye
or 2 lb Flank Steak
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
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To prepare marinade, combine all ingredients and mix well. Store in refrigerator up to 2 weeks. Makes 2 1/2 cups.
To prepare beef, combine 1 cup marinade and beef in a zip-top plastic bag. Seal bag and knead, rubbing marinade into beef. Refrigerate 2 to 24 hours.
Heat grill. Remove beef from marinade and pat dry. Sprinkle with salt and pepper.
When grill is ready, place beef on grill rack. Cook 3 to 4 minutes total, until desired doneness is reached. Remove from grill and let rest 10 minutes before slicing thinly against the grain. If cooking to use later, don't slice. Let cool, wrap tightly and refrigerate.