Grilled Flank Steak and Sriracha Mayo Recipe

Pulse all marinade ingredients in blender until a rough paste scraping down blender jar as needed.

Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour flipping bag after 30 minutes to ensure that meat marinates evenly.

Drain and discard marinade. Grill steak over medium high heat for 7-9 minutes on each side or until meat reaches desired doneness. Let rest for 10 minutes before slicing.

Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias. Split Loaf brush a bit of oil on the inside and grill for about 1 minute until warm and slightly toasted. Mix together the Kikkoman Sriracha Sauce and mayonnaise and smear onto the toasted bread. Compose your sandwich with sliced steak arugula and brie.