Grilled Flank Steak and Sriracha Mayo Recipe

Flank steak: A lean cut of beef that is best cooked quickly over high heat. Mayonnaise: A creamy base for the dipping sauce, adding richness and a smooth texture. Sriracha sauce: A spicy hot sauce that adds heat and flavor to the mayo. Garlic powder: Adds a subtle garlic flavor to the steak seasoning. Salt: Enhances the natural flavors of the steak. Black pepper: Adds a mild heat and depth to the steak seasoning.

When grilling flank steak, it's crucial to let it rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. Additionally, always slice the steak thinly against the grain to further enhance its tenderness. For the sriracha mayo, ensure the mayonnaise and sriracha sauce are well combined to achieve a smooth and consistent texture.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for grilling.

• flank steak - Substitute with hanger steak: Hanger steak is another flavorful cut that grills well and can be used in place of flank steak.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• mayonnaise - Substitute with sour cream: Sour cream can mimic the creaminess of mayonnaise while adding a slight tang.

• sriracha sauce - Substitute with hot sauce: Any hot sauce can be used to provide the heat and spice, though the flavor profile may vary slightly.

• sriracha sauce - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and adds a bit of garlic flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic can be minced and used to provide a more intense garlic flavor.

• garlic powder - Substitute with onion powder: While not exactly the same, onion powder can add a similar depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor, enhancing the overall taste.

• salt - Substitute with kosher salt: Kosher salt can be used in place of regular salt, often preferred for its texture and flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add heat and spice, though it will be more intense than black pepper.

• Allow the flank steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Slice the steak thinly against the grain before storing. This makes it easier to reheat and use in various dishes later.

• Store the sliced steak in an airtight container or wrap it tightly in aluminum foil or plastic wrap. This helps maintain its flavor and moisture.

• For the sriracha mayo, transfer it to a small airtight container. This prevents it from absorbing any unwanted odors from the fridge.

• Place both the steak and the sriracha mayo in the refrigerator if you plan to consume them within 3-4 days. This ensures they stay fresh and safe to eat.

• If you want to freeze the steak, lay the slices flat on a baking sheet lined with parchment paper. Freeze them for about an hour, then transfer the frozen slices to a resealable freezer bag. This prevents the slices from sticking together.

• Label the freezer bag with the date and contents. This helps you keep track of how long the steak has been stored.

• The sriracha mayo can also be frozen, but it may separate upon thawing. To freeze, place it in a small airtight container, leaving some space at the top for expansion.

• When ready to use, thaw the steak and sriracha mayo in the refrigerator overnight. This ensures they thaw evenly and safely.

• Reheat the steak slices in a skillet over medium heat or in the microwave. Be careful not to overcook, as this can make the steak tough.

• Stir the sriracha mayo well after thawing to recombine any separated ingredients.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the flank steak on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat in the oven for about 10-15 minutes, or until warmed through.
  4. Serve with the sriracha mayo on the side.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the sliced flank steak in the skillet and cook for 2-3 minutes, flipping occasionally, until heated through.
  3. Serve immediately with the sriracha mayo.

• Microwave Method:

  1. Place the sliced flank steak on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Serve with the sriracha mayo.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the flank steak in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet for 1 minute on each side if desired.
  5. Serve with the sriracha mayo.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the sliced flank steak in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve with the sriracha mayo.

• Grill: Used to cook the flank steak to perfection, providing that delicious char and smoky flavor.

• Tongs: Essential for flipping the steak on the grill without piercing it and losing juices.

• Mixing bowl: Needed to combine the mayonnaise and sriracha sauce into a smooth, spicy mayo.

• Whisk: Helps in thoroughly mixing the mayonnaise and sriracha sauce to ensure a consistent flavor.

• Meat thermometer: Useful for checking the internal temperature of the steak to achieve your desired level of doneness.

• Cutting board: Provides a stable surface for slicing the steak after it has rested.

• Chef's knife: Ideal for slicing the steak thinly against the grain for tender pieces.

• Measuring cups: Used to measure out the mayonnaise and sriracha sauce accurately.

• Measuring spoons: Needed to measure the garlic powder, salt, and black pepper precisely.

Preheat the grill: Start preheating your grill while you prepare the flank steak to save time.

Season in advance: Season the steak the night before and store it in the fridge to enhance flavor and save prep time.

Mix the sauce ahead: Prepare the sriracha mayo a day before and keep it refrigerated.

Resting time: Use the resting time of the steak to set the table or prepare side dishes.