The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape
Welcome back to your cutting board, otherwise known as the departure gate for your next desk lunch vacation! Between packing three different lunches for the kids and dodging a rogue Lego this morning, I desperately needed a midday meal that felt like a first-class ticket. This Oaxaca-to-Osaka mashup combines the smoky, spicy depth of Mexican chipotle with the bright, floral acidity of Japanese yuzu to create a quick-marinated flank steak bowl that will make your coworkers weep with envy.
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Timeline
Ingredients
- 1 lb flank steak(cut into two smaller pieces if needed to fit your skillet)
- 3 tbsp yuzu juice(divided; see chef notes for substitution)
- 2 tbsp reduced-sodium soy sauce(divided)
- 2 peppers chipotle peppers in adobo(minced and divided)
- 2 tbsp avocado oil(divided)
- 1 tbsp toasted sesame oil
- 1 tbsp agave nectar
- 1 cup fresh sweet corn kernels(cut from about 2 ears of summer corn)
- 2 cups red cabbage(finely shredded)
- 4 whole radishes(thinly sliced)
- 1 massive handful fresh cilantro(roughly torn)
- 1 massive handful fresh mint(roughly torn)
Instructions
- 1
First, let us get our flavor jacuzzi going. In a shallow bowl, combine 1.5 tbsp yuzu juice, 1 tbsp reduced-sodium soy sauce, 1 chipotle peppers in adobo, and 1 tbsp avocado oil. Toss in the 1 lb flank steak, making sure it is gloriously coated. Set aside to quick-marinate while we prep our crunch factor.
3 min
Tip: Don't let the steak marinate for more than 30 minutes, as the high acid content will start to cook the meat ceviche-style!
- 2
While the steak hangs out, grab your chef knife and clear your mind. Finely shred the 2 cups red cabbage, slice up your 4 radishes, and carefully slice the 1 cup fresh sweet corn kernels right off the cob.
5 min
Tip: Invert a small bowl inside a larger bowl to create a stable base for cutting the corn off the cob without kernels flying everywhere.
- 3
Heat a large cast-iron skillet over medium-high heat. Toss in the 1 cup fresh sweet corn kernels directly into the dry pan. Let them blister and pop for a few minutes until they develop a beautiful summer char. Scoop them out into a bowl.
4 min
Tip: Do not stir the corn too frequently! Let it sit so it can actually get those dark, charred spots.
- 4
While the corn chars, grab your trusty mason jar. Add the remaining 1.5 tbsp yuzu juice, remaining 1 tbsp reduced-sodium soy sauce, remaining 1 chipotle peppers in adobo, the 1 tbsp toasted sesame oil, and the 1 tbsp agave nectar. Screw the lid on tight and shake it like a chaotic toddler with a maraca!
2 min
Tip: Mason jar dressings are my absolute weeknight savior. You can double this and keep it in the fridge all week.
- 5
Return your hot skillet to the heat and add the remaining 1 tbsp avocado oil. Pull your marinated 1 lb flank steak from the bowl, letting the excess drip off. Sear for about 4 minutes per side to achieve a perfect, juicy medium-rare crust.
8 min
Tip: Open a window or turn on your exhaust fan! Quick-searing marinated meat will create some smoke, but the crust is so worth it.
- 6
Transfer the beautifully charred steak to your cutting board and let it rest. I know you are hungry, but this is non-negotiable! Resting keeps the juices in the meat instead of all over your desk.
5 min
Tip: Cover loosely with foil if your kitchen is chilly.
- 7
While the meat rests, assemble your lunch bowls. Divide the shredded 2 cups red cabbage, the sliced 4 radishes, and your smoky charred corn. Tear in the 1 massive handful fresh cilantro and 1 massive handful fresh mint.
3 min
Tip: Tearing herbs instead of chopping them prevents bruising and keeps the oils bright and aromatic.
- 8
Slice the rested steak thinly against the grain. Fan those gorgeous strips over your vibrant, herbaceous salad base, and drizzle heavily with your shaken mason jar dressing. Your desk escape is now boarding!
2 min
Tip: Look for the lines running through the steak and cut perpendicular to them for the most tender bite.
Chef's Notes
If you cannot find yuzu juice at your local market, do not panic! A quick hack is to mix 2 parts fresh lime juice with 1 part fresh orange juice. Also, since we are heading into sweet summer June, fresh corn off the cob is an absolute game-changer, but frozen corn works beautifully in a pinch.
Frequently Asked Questions
How long does The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape take to make?
The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape takes about 27 minutes total. That includes 15 minutes of prep and 12 minutes of cooking.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is needed for The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape?
The main ingredients are: flank steak, yuzu juice, reduced-sodium soy sauce, chipotle peppers in adobo, avocado oil, toasted sesame oil, agave nectar, fresh sweet corn kernels, red cabbage, radishes, fresh cilantro, fresh mint.
What type of meal is The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape?
The Oaxaca-to-Osaka Yuzu-Chipotle Flank Steak Desk Escape is categorized as: lunch, salad.
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