Flank steak with mushroom salad & sesame mayo


Flank steak with mushroom salad & sesame mayo

If you’ve never tried flank steak before, it’s time to level-up and explore this succulent piece of fine meat. Paired with a marinated mushroom salad and tasty sesame mayo. Dinner is served!



  • 2 tbsp tamari soy sauce
  • 1 tbsp sambal oelek or sriracha sauce
  • 1 tbsp white wine vinegar
  • 1 red onion
  • 225 g mushrooms
  • 2 bok choy or any similar type of cabbage
  • 450 g flank steak
  • 2 tbsp olive oil
  • salt and pepper


Sesame mayonnaise

  • 175 ml mayonnaise 
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp (10 g) sesame seeds
  • 1 tbsp sesame oil
  • salt and pepper



  1. Mix soy sauce, sambal and vinegar in a bowl. Clean and slice the onion and mushrooms really thin. Shred the cabbage lengthwise, preferably slightly thick. Add onion, mushrooms and cabbage to the soy dressing. Let rest while you prepare the meat.
  2. Brush the meat with olive oil. Salt and pepper to taste. Fry or grill as long as it takes, depending on how you like your meat — medium rare or well done. Allow to rest for a few minutes before cutting into thin slanted pieces.
  3. Mix the ingredients for the sesame mayonnaise. Mayo tastes best when it’s not ice cold.
  4. Serve the meat with the marinated vegetables and a generous dollop of sesame mayo.



Instead of flank steak you can use minute steak or any other thinly sliced meat — pork or lamb. Adjust the cooking time accordingly.

You can also use chicken fillet or why not some salmon or fresh tuna?



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