Forest Gold Recipes

Asian inspired Honey Flank & Garden Salad

What you need:

⅓ cup soy sauce
⅓ cup Forest Gold Honey
1 tablespoon toasted sesame oil
5 garlic cloves, minced
1 heap tablespoon fresh ginger, peeled and minced
1 teaspoon red pepper flakes
500g flank steak
2 tablespoons preferred vegetable oil
1 head butter lettuce
Toasted sesame seeds
Chopped green onion

How to make it:

In a large zip-top bag combine soy sauce, Forest Gold Honey, sesame oil, garlic, ginger, and pepper flakes. Place steak in bag and turn to coat with marinade. Seal bag, place in a bowl, and refrigerate at least 4 hours or up to overnight.
Preheat oven to 180 C.
In a large, heavy skillet (preferably cast iron), heat oil over medium-high. When oil just starts to smoke, add steak. Cook, turning once, until deeply browned on both sides, about 3 minutes per side. Transfer to a baking sheet and place in oven to finish cooking to desired degree of doneness.
Let steak rest 5 minutes before slicing. Thinly slice and serve with lettuce leaves, topped with sesame seeds and green onion.

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