- Marinade:
- 1/3 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
- 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.
05/21/2018
recipepes.com
Grilled Flank Steak and Sriracha Mayo, recipe
PT15M
PT1H
5
455 calories
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