Grilled Flank Steak and Sriracha Mayo recipe
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Ingredients
- ⅓ cup Kikkoman Less Sodium Soy Sauce 4 medium cloves garlic, minced or pressed through a garlic press 2 tablespoons minced fresh rosemary 2 pounds flank steak, uncut 1 loaf flat rustic bread 2 cups arugula 2 tablespoons Kikkoman Sriracha Hot Chili Sauce 3 tablespoons mayonnaise 2 cups arugula Brie cheese
Nutrition Info
- 879 caloriescarbohydrate: 65.1 gcholesterol: 132.1 mgfat: 44.4 gfiber: 3.6 gprotein: 52.2 gsaturatedFat: 19 gservingSize: -sodium: 3047.5 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Grilled Flank Steak and Sriracha Mayo
Directions
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Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.
Combine marinade and meat in gallon-size zipper-lock bag, press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
Drain and discard marinade. Grill steak, over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.
Transfer steaks to cutting board, tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf, brush a bit of oil on the inside, and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise, and smear onto the toasted bread. Compose your sandwich with sliced steak, arugula, and brie.