The garlicky, ginger marinade packs this simple flank steak with flavor, and it’s just as delicious on skirt steaks, fresh skin-on salmon fillets, and skinless tuna steaks, so feel free to use what you have on hand.
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Make Ahead Tips
You can marinate the steak a day ahead, refrigerated, but salt it just before cooking.
This recipe is pretty good, but I think that the marinade benefits from the juice of one lemon. It needs some acid to pick it up. I guess you could try rice vinegar, too, but the lemon juice is really nice. I substituted lemon juice (half a lemon) for the rice vinegar in the sauce, too, to get more of a "ponzu" taste. It was better that way. Also! I grilled the steak over coal outside. This was definitely a plus, though the broiler works very well if the weather is lousy.
This is superb with ahi tuna steaks (the only way I've prepared it).
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