- Marinade:
- 1/3 cup NAKANO® Seasoned Rice Vinegar – Roasted Garlic
- 1/4 cup dark soy sauce
- 2 tablespoons chopped fresh ginger
- 2 tablespoons chopped garlic
- 1 tablespoon brown sugar or honey
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon hot chili oil or red pepper flakes
- 1/2 teaspoon salt
- 1 1/2 pounds flank steak, scored
- Tangy Wasabi:
- 4 teaspoons wasabi powder
- Water (see wasabi label)
- 1 tablespoon NAKANO® Seasoned Rice Vinegar – Original or Roasted Garlic
- In a small bowl or 1-cup measuring cup, stir together marinade ingredients. Place steak in a sealable gallon plastic bag. Pour marinade over meat; seal bag. Refrigerate 8 hours or overnight; turn bag at least once during marinating time.
- About 10 minutes before cooking the steak, mix wasabi powder and water in a small bowl, following directions on the label to determine the correct amount of water needed. Let mixture stand 10 minutes. Gradually stir in 1 to 2 tablespoons seasoned rice vinegar until mixture is the consistency of mustard or just slightly thinner. Drain steak and discard marinade.
- Grill over medium direct heat with cover closed until done as desired, about 14 to16 minutes total. To serve, thinly slice steak across the grain. Serve drizzled with Tangy Wasabi.