Seared Flank Steak with Lime-Wasabi Sauce
Zesty red wine marinade is the key for this super-tender and deeply flavored steak. The longer it marinates, the better.
Recipe by Southern Living July 2015
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01/08/2023
Was the red wine marinade recipe supposed to be included? Did I miss it? Is there a red wine marinade that I should purchase?
01/08/2023
Don’t you just love a linked recipe that is nowhere to be found?
08/13/2016
This was great and easy to make. I made the marinade the night before and let the steaks soak overnight. I also mixed all of the sauce ingredients except the olive oil the night before and refrigerated. I brought the sauce to room temperature before adding the olive oil. I used a mixture of arugula and baby spinach. I used Kikkoman Wasabi Sauce (found it at Walmart). It was a big hit!
09/02/2015
The most tender flank steak ever. The Wasabi sauce was a hit.
07/13/2015
This recipe makes a delicious summer meal! I've made it twice so far, once as a plate dinner and once as a hoagie sandwich. It is just as the recipe says: best to marinate the flank steak for a longer rather than shorter amount of time. And, definitely let the meat rest before slicing it across the grain.
The cooked tomatoes have a wonderful slightly tangy flavor which accents nicely with the marinated and grilled flank steak on the bed of arugula. The Red Wine Marinade is very tasty and marinates the flank steak very well. The Lime-Wasabi Sauce is very good. However, the recipe for that says to use wasabi sauce which I wasn't sure of what that was. So, I used purewasabi paste by Coppersfolly: www.purewasabi.co.nz
I then decided to make the recipe for Wasabi Cream which i stumbled upon while researching wasabi sauce. This made a nice flavor accent to dip the beef in and to put on the hoagie.
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