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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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).
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?