Sweet Umami Steak with Zesty Asian Chimichurri

For the Mirin Marinade:

• 1-3/4 to 2 lb beef flank steak
• 1/2 cup mirin, see notes for details on mirin
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 cloves garlic, finely chopped or minced
• 1 teaspoon sriracha, adjust to taste for desired heat

For the Asian Chimichurri:

• 1 shallot, peeled and roughly chopped
• 1 clove garlic, peeled
• 1 small jalapeño pepper, sliced (remove seeds for less heat)
• 1 tablespoon fresh ginger, peeled and chopped
• 2/3 cup packed fresh cilantro leaves and stems
• 1/2 cup packed fresh basil, or Thai basil leaves for a more authentic flavor
• 1/2 cup packed fresh mint leaves
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil, or other neutral oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon fish sauce or soy sauce, fish sauce for umami depth, soy sauce for a milder flavor
• 1/4 teaspoon ground black pepper
• 1/4 to 1/2 teaspoon salt, only if needed, taste first

• Begin by preparing the delicious mirin marinade for your flank steak. In a medium-sized bowl, whisk together the mirin, soy sauce, toasted sesame oil, finely chopped garlic, and sriracha until thoroughly combined. This mixture will infuse your steak with layers of sweet, savory, and subtly spicy notes. Next, pour this aromatic marinade into a shallow dish or a resealable plastic bag, ensuring it’s just large enough to comfortably hold the flank steak. Place the steak in the marinade, turning it several times to ensure every inch is generously coated. Cover the dish or seal the bag and refrigerate for a minimum of 4 hours to allow the flavors to penetrate deeply. For an even more profound flavor and tender texture, you can marinate the steak overnight, turning it once halfway through.
• While your steak is marinating, prepare the vibrant Asian chimichurri sauce. This fresh, herbaceous sauce will be the perfect counterpoint to the rich grilled steak. In the work bowl of a food processor, add the roughly chopped shallot and garlic. Pulse several times until they are finely minced. Then, add the fresh ginger and pulse again to combine, ensuring a smooth base. Next, add the packed fresh cilantro leaves and stems, fresh basil leaves (or Thai basil for an authentic twist), and fresh mint leaves. Pulse these herbs until they are finely chopped but still retain some texture – avoid over-processing into a paste. Finally, add the olive oil, vegetable oil, rice wine vinegar, fish sauce (or soy sauce for a milder umami), and ground black pepper. Process until all ingredients are well blended into a bright, cohesive sauce. Taste the chimichurri and adjust seasoning, adding salt only if necessary, as the fish sauce or soy sauce already contribute salinity. Transfer the mixture to a serving dish, cover, and refrigerate until ready to serve, allowing the flavors to meld further.
• When you’re ready to cook, preheat your grill, grill pan, or broiler to high heat. It’s crucial to get your cooking surface very hot to achieve a beautiful sear on the steak. Remove the flank steak from the marinade, allowing any excess marinade to drip off. Place the steak on the preheated surface and cook for approximately 2-1/2 to 3 minutes per side for rare to medium-rare doneness. Cooking times may vary slightly depending on the thickness of your steak and the intensity of your heat source, so adjust as needed for your preferred level of doneness. Once cooked to your liking, remove the steak from the heat and transfer it to a cutting board. This next step is vital for a juicy steak: allow it to rest for 5 to 7 minutes. Resting allows the juices to redistribute throughout the meat, preventing them from running out when sliced. Finally, using a sharp knife, slice the steak thinly across the grain. Serving it this way ensures maximum tenderness. Arrange the sliced steak on a platter and serve immediately with the prepared Asian chimichurri sauce on the side for dipping.

About Mirin:

Mirin is a fundamental condiment in Japanese cooking, often found in popular dishes like teriyaki sauce, glazes, and marinades. It is essentially a type of rice wine, but with a lower alcohol content and a higher sugar content, giving it a distinct sweet and tangy flavor. Its role in this marinade is multi-faceted: it adds a subtle sweetness that balances the savory soy sauce, contributes to a beautiful caramelized crust on the grilled steak, and helps to tenderize the meat. When shopping, look for “hon mirin” (true mirin) for the best quality, but varieties with very low alcohol content (sometimes labeled as aji-mirin or mirin-style seasoning) are widely available in the ethnic or Asian food aisle of most supermarkets. These lower-alcohol versions work perfectly well for marinades and sauces.

Tips for Perfect Flank Steak:

Flank steak is a lean cut, so proper cooking and preparation are key to its tenderness. Always slice against the grain to break up the muscle fibers, which results in a more tender bite. Aim for medium-rare to medium doneness; cooking flank steak beyond medium can make it tough and dry. A meat thermometer is your best friend here, targeting an internal temperature of 130-135°F (54-57°C) for medium-rare before resting.

Customizing Your Chimichurri:

The beauty of this Asian chimichurri lies in its fresh herbs. Feel free to adjust the ratios of cilantro, basil, and mint to suit your preference. If you enjoy more heat, you can include the seeds of the jalapeño or add an extra dash of sriracha to the chimichurri. For an added layer of flavor and texture, consider incorporating a tablespoon of toasted chopped peanuts or cashews into the sauce just before serving.

Serving Suggestions:

This Mirin-Marinated Flank Steak with Asian Chimichurri pairs wonderfully with a variety of sides. Serve it alongside steamed jasmine rice or brown rice to soak up all the flavorful juices. For a lighter meal, consider a fresh Asian-inspired salad with a ginger-sesame dressing, or a simple side of stir-fried vegetables like bok choy or snap peas. Grilled pineapple or mango salsa can also provide a refreshing, sweet counterpoint to the savory steak. A light, crisp beer or a dry Riesling would be an excellent beverage pairing.