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Ginger Flank Steak

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Serves 6

  • by from Fine Cooking
    Issue 52

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.
 

  • 5 large cloves garlic, peeled
  • 1-inch chunk fresh ginger, peeled and thinly sliced
  • 1/3 cup thinly sliced scallions (white and tender light green parts)
  • 6 Tbs. peanut oil
  • 3-/2 Tbs. soy sauce
  • 1-/4 tsp. toasted sesame oil
  • Freshly ground black pepper to taste
  • 2 to 2-1/2 lb. flank steak, trimmed of excess fat
  • Kosher salt
  • 1-1/2 Tbs. rice vinegar

Heat the broiler to high with the rack as close to the heat source as possible, or heat a gas grill, covered, to high.

Put the garlic and ginger in a food processor and pulse until roughly chopped. Scrape the sides with a spatula, add the scallions, 3 Tbs. of the peanut oil, 2 Tbs. of the soy sauce, 1 tsp. of the sesame oil, and process until the mixture has a paste-like texture and the garlic and ginger are minced. Season well with pepper. Use the thin tip of a sharp knife to score both sides of the meat in a diagonal crosshatch pattern, going across the grain, making each slit about 1/4-inch deep. Put the meat in a 9x13-inch nonreactive dish and season well with salt. Pour the marinade over the meat and rub it into the scored crevices.

Lay the meat either on a cold broiler pan or on the hot grill; broil or grill, turning once, until done to your liking, 8 to 10 minutes. Using tongs, transfer the meat to a warmed serving tray and let it rest for 5 minutes. In a small bowl, whisk together the remaining 3 Tbs. peanut oil, 1-1/2 Tbs. soy sauce, 3/4 tsp. sesame oil, and the rice vinegar. Slice the meat thinly on the diagonal and serve drizzled with the sauce.

Make Ahead Tips

You can marinate the steak a day ahead, refrigerated, but salt it just before cooking.

Serving Suggestions

Serve with Basic White Rice and Crisp Asian Broccoli.
 

nutrition information (per serving):
Calories (kcal): 380; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 8; Protein (g): protein g 32; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 790; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 0;

Photo: Scott Phillips

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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