Recipe of the week from the The Week Magazine
Flanken, Fleisher’s-style (tweaked a little)
What is flanken? Short ribs that are cut Korean barbecue–style, meaning the butcher cuts horizontally across the rib cage to produce long, thin pieces of meat “studded with ribs.”
4 to 6 garlic cloves, minced
1 tsp. ginger
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup canola oil
2 tbsp pure maple syrup
2 tbsp toasted Asian sesame oil
1 tbsp Asian chile sauce, such as Thai sriracha
3 lbs flanken, cut 1-inch thick, 2 to 3 ribs across
1/4 cup chopped fresh cilantro
2 tbsp toasted sesame seeds
1 tsp kosher salt
1/4 cup coarsely chopped scallions (white and green parts)
Put garlic to taste, ginger, soy sauce, vinegar, canola oil, maple syrup, sesame oil, and chile sauce in a bowl and mix well. Reserve 1/2 cup marinade to boil down a bit as sauce. Pour the rest of the marinade into a thick, sealable bag, place flanken in bag, and marinate for 30 minutes at room temperature, or up to 12 hours in refrigerator. I marinated all day.
Heat grill to high and brush oil on the grill grates. Remove meat from marinade and lay it out on grill, reserving the marinade. Grill meat until done, about 6 minutes on each side. Be careful not to burn ribs; the high sugar content of the marinade causes them to char easily.
To serve, drizzle flanken with reduced marinade and sprinkle with cilantro, sesame seeds, scallions and salt. Serves 4.
No comments:
Post a Comment