Flank steak marinated in a robust Ponzu type sauce with citrus, garlic, ginger, soy sauce and sesame oil and then broiled, sliced and served with stir fry vegetables and rice.
Make the sauce: in food processor pulse together the shallot, garlic, ginger, honey, rice vinegar, chili-garlic sauce, the zests & juices, 1/4 cup soy sauce and sesame oil.
Pour half of the sauce (about 1/2 a cup) over the steak and rub it all over. Cover and refrigerate for 6 hours or overnight.
Heat the broiler and line a baking sheet with foil and top with a baking rack. Set the steak on the rack and slide under the broiler. Broil until the meat is well browned on one side and then flip it over and brown on the other side. The meat should be medium-rare (125 degree F). The amount of time this will take will vary on your broiler. The broiler inside the oven will take much longer than the broiler under the oven, same for electric verses gas. Try to get the pan as close to the flame as possible. In my gas, under the oven broiler I cooked the steak for 9 minutes per side.
Once the steak is cooked place on a cutting board and allow to rest for 5 minutes.
In the meantime heat a skillet over high heat and add the peanut oil. Saute the mushrooms, bok choy, and pepper for 3-4 minutes until hot. Add a tablespoon of the leftover sauce and toss to coat. Turn off the heat.
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 cooked rice, stir-fry vegetables and the extra sauce.
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