This marinade, packed with flavor, is the perfect starter recipe. Just toss the dish together in the morning and pop it in the fridge. When you’re ready to eat, fire up the grill (a grill pan works too) and in ten minutes you’ll be in carnivore heaven.
SERVES: 2 to 3
INGREDIENTS:
- 1 pound flank steak
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger or ⅛ tablespoon ground ginger
- ¼ cup soy sauce (reduced-sodium soy sauce is fine)
- ¼ cup sugar
- 2 tablespoons fresh lime juice
- Freshly ground pepper
- 1 tablespoon toasted sesame oil
INSTRUCTIONS:
- Pat the steak dry with paper towels and make very light horizontal slits against the grain across both sides of the meat.
- Transfer the steak to a large resealable plastic bag. Combine the garlic, ginger, soy sauce, sugar, lime juice, and pepper in a small bowl, then slowly whisk in the sesame oil until well blended. Pour the marinade over the steak and seal the bag, pushing out any excess air so the marinade surrounds the meat.
- Refrigerate the meat for a minimum of 4 hours or up to 1 day, turning the bag 2 or 3 times.
- Light your grill (charcoal or gas), or if you’re using a grill pan, preheat the broiler.
- While the grill is heating, remove steak from the bag and pat dry. Transfer marinade to a small saucepan. Boil until thickened, about 3 minutes. Keep warm.
- Once your grill is medium hot, place the steak on the rack and grill for 6 to 8 minutes, turning once, until crisply browned and slightly charred on the outside and medium-rare within. If the steak is charring too quickly, move it to a cooler part of the grill. If you’re using a grill pan, set the steak on it and broil for about 8 minutes, turning once, until charred and medium rare.
- Allow the steak to rest for 10 minutes, then cut thin slices along the slits you made in step 1. (You should be cutting against the grain, at a 45-degree angle to the edge of the steak.) Serve with the cooked marinade.
