Ingredients

The following ingredients have 4 Servings
  • 1/2 cup ponzu (*)
  • 3 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon grated ginger
  • 1 teaspoon honey
  • 3 cloves garlic (, minced or pressed)
  • 1/4 teaspoon crushed red chili flakes ((optional))
  • 1 1/2 to 2 pounds hanger steak ((or flap steak or flank steak))

Instruction

  • Add the steak to a zippered gallon freezer bag with 3/4 cup of the marinade and let sit for at least 15 minutes or up to overnight in the fridge.
  • Heat a grill pan or large skillet over medium high heat with 1 tablespoon of the oil until shimmering.
  • Take the steak from the bag and pour off the marinade then add the steak to the pan and cook, turning once, until browned on both sides and cooked to medium rare, about 8-12 minutes.
  • Transfer the steak to a cutting board to rest for 5-10 minutes before slicing.