Flank steak marinated in a Ponzu-style sauce with citrus, garlic, ginger, soy sauce and sesame oil and then broiled, sliced and served with sauteed mushrooms, vegetables, and steamed rice.
Pat the steak dry with paper towels then lay into a 9x13-inch baking dish.
Make the sauce: In food processor pulse together the shallot, garlic, ginger, honey, rice vinegar, the zests & juices, crushed red pepper, 1/4 cup soy sauce and sesame oil.
Pour half of the sauce over the steak and rub it all over then cover the baking dish and refrigerate for 6 hours up to overnight.
Heat the oven broiler then line a baking sheet with foil and top with a baking rack.
Set the steak on the rack and slide under the broiler then broil until the meat is well browned on one side then flip it over and brown on the other side, 5 to 9 minutes per side depending on the broiler. The meat should be medium-rare (internal temperature of about 125°F).
Once the steak is cooked place on a cutting board and allow to rest for 5 minutes.
Heat a skillet over high heat and add the peanut oil then saute the mushrooms, bok choy, and bell pepper for about 4 minutes.
Add about 1 TBSP of the remaining sauce to the skillet and toss to coat.
Add the remaining 2 TBSP soy sauce and the water to the leftover sauce and set aside.
Thinly slice the steak against the grain (short side) and serve with the mushroom and vegetables, steamed rice, and the remaining sauce on the side.
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