Recipes
Photo by Christophor Cavalieri
Surf and Turf-Broiled Flank Steak and Shrimp Sauce
Serves 4
Ingredients
1/4 cup naturally brewed soy sauce
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon sesame oil
1/4 cup canola oil
2 pounds flank steak, trimmed
2 Japanese eggplant, split lengthwise, scored cross-wise on the flesh side
2 cups Shrimp Sauce
Sliced scallion greens, for garnish
Kosher salt and freshly ground black pepper
Cooking spray
Directions
In a large bowl, mix together the naturally brewed soy sauce, sugar, Dijon mustard, and whisk in the oils. Check for flavor and season with salt and pepper. Place flank steak in a casserole dish, pour the marinade over and rub into the steak. Add eggplant, flesh-side down, and marinate both for 2 hours, maximum 1 day. Meanwhile, prepare a hot, cleaned grill, sprayed slick. Remove the flank steak from the marinade and season with salt and pepper. Grill on both sides, about 6-7 minutes a side, and let rest 5 minutes before slicing on the bias, against the grain. Grill eggplant until softened and cooked through, about 5 minutes, then slice on bias. To serve, spoon Shrimp Sauce on plate and encircle with eggplant and flank steak; garnish with scallions.
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