Grilled Flank Steak and Sriracha Mayo
Recipe information
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Cooking:
1 hour 30 min.
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Servings per container:
4
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Source:

Ingredients for - Grilled Flank Steak and Sriracha Mayo

1. Kikkoman Less Sodium Soy Sauce - ⅓ cup
2. Cloves garlic, minced or pressed through a garlic press - 4 medium
3. Minced fresh rosemary - 2 tablespoons
4. Flank steak, uncut - 2 pounds
5. Flat rustic bread - 1 loaf
6. Arugula - 2 cups
7. Kikkoman Sriracha Hot Chili Sauce - 2 tablespoons
8. Mayonnaise - 3 tablespoons
9. Arugula - 2 cups
10. Brie cheese - 2 cups

How to cook deliciously - Grilled Flank Steak and Sriracha Mayo

1. Stage

Pulse all marinade ingredients in blender until a rough paste, scraping down blender jar as needed.

2. Stage

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.

3. Stage

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.

4. Stage

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.