Olokoi Sauce makes a double appearance in this recipe; a great addition to the marinade and the accompanying sauce! The refreshing & tangy sauce compliments the sweet, tender flank steak like charm- perfect for any occasion.

INGREDIENTS:

MARINADE

• 1.5 lb flank steak
• ¼ cup soy sauce
• ¼ cup Olokoi Sauce
• ¼ cup sweet Asian chili sauce 
• 3 tablespoons balsamic vinegar
• ½ cup vegetable oil
• 1 tablespoon sesame oil 
• 3 tablespoons honey
• 1 tablespoon Sriracha 
• 4 garlic cloves, minced
• 2 tablespoons pureed ginger 
• 3 scallions, thinly sliced

GINGER MISO SAUCE

• 1 tablespoon olive oil
• 2 tablespoons pureed ginger 
• 2 cloves minced garlic
• ½ cup apple cider vinegar 
• 4 tablespoons white miso
• 2 tablespoons fresh lime juice 
• 3 tablespoons Olokoi Sauce
• 2 tablespoons rice vinegar
• 1 teaspoon Sriracha
• 2 tablespoons sesame oil

DIRECTIONS:

1. 1. Combine all marinade ingredients in a large Ziploc bag and give it a good shake. Refrigerate for at least six hours, ideally overnight. 
2. 2. Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature.
3. 3. Heat the oven to 400 degrees. Set your rack in the center of your oven.
4. 4. Take the steak out of the marinade and pat dry with paper towels (wet meat does not sear properly!) Season both sides with salt. 
5. 5. Heat cast iron skillet on high heat until very hot. Add a tablespoon of vegetable oil. Place the steak in the pan and sear undisturbed for 2 minutes. 
6. 6. Flip and sear for an additional 2 minutes. Both sides should be well browned. Remove from heat.
7. 7. Transfer the skillet inside the oven and cook for about 6 minutes for medium rare and 8 – 10 minutes for medium.
8. 8. Let sit 5 minutes on a cutting board. Slice thinly against the grain. Serve with scallion, sesame seeds, and sauce!