grilled flank steak and sriracha mayo

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 18 mins Ready Time: 1 hr 48 mins


• 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 the toasted bread. compose your sandwich with sliced steak, arugula, and brie.