Yakitori-style grilled flank steak recipe

Step by Step

Step 1

Whisk together the soy sauce, sake, mirin, sugar and 1 teaspoon salt in a large baking dish, whisking occasionally, until the sugar and salt have dissolved, about 10 minutes. Add the flank steak, poke it all over with a fork on both sides and let marinate in the refrigerator, turning occasionally, for 1 hour.

Step 2

Preheat a grill to medium-high. Put the bok choy in a large bowl, drizzle with the vegetable oil and season with salt and pepper; toss to coat. Lightly oil the grill grates. Grill the bok choy, turning occasionally, until crisp-tender and charred in spots, 6 to 8 minutes. Transfer to a bowl and cover with foil to steam and keep warm.

Step 3

Meanwhile, remove the steak from the marinade, pat dry with paper towels and season with salt and pepper on both sides. Grill the steak, turning occasionally, until medium-rare in the thickest parts, 12 to 16 minutes, depending on the thickness. Transfer to a cutting board, tent with foil and let rest 10 to 15 minutes. Slice against the grain and serve with the bok choy.