Preheat grill to high.
Garlic (2 cloves)
and place in a large bowl. Add
Red Wine Vinegar (2 Tbsp)
Dark Brown Sugar (1/4 cup)
Ground Black Pepper (1/2 tsp)
Tamari Soy Sauce (1/3 cup)
Dijon Mustard (2 Tbsp)
. Whisk to combine.
Remove a half cup of the marinade to make a glaze.
Flank Steak (14 oz)
dry with paper towels and score it by making shallow quarter inch cuts across the grain of the meat about one inch apart.
Add flank steak to bowl with marinade, and cover. Refrigerate for thirty minutes or up to eight hours.
Water (1 cup)
to a saucepan and bring to a boil over high heat.
Jasmine Rice (2/3 cup)
to saucepan and cover. Reduce heat to medium low and simmer for eleven minutes.
Let rice steam for five minutes. Fluff with a fork, and set aside.
To create the glaze, in a small sauté pan over medium-high heat, add the reserved half cup of marinade. Heat until liquid has reduced by half.
Place flank steak on the hottest side of the grill and cook on each side for two minutes each.
After two minutes give the steak a quarter-turn
on the grill to create cross-hatch grill mark.
Move to the cooler section of your grill to
keep warm. Remove steak from heat and
allow to rest for five minutes.
French Baby Carrots (6)
on the grill perpendicularly to the grill grates so that they don’t fall through. Cook the carrots for six minutes, periodically rotating to ensure even cooking. Move to cooler section of the grill to keep warm.
Choy Sum (12 oz)
on the grill, keeping the dark leafy greens away from the hottest section of the grill. Cook the choi sum on each side for two minutes. Move to the cooler section of your grill to keep warm.
Thinly slice the flank steak on a bias against the grain to make six even slices.
In the center of two plates, place the jasmine rice. Stack the choi sum and carrots next to the rice. Fan the steak slices over the rice. Drizzle the steak with glaze, and garnish with
Toasted White Sesame Seeds (1 Tbsp)