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Ginger Flank Steak

Scott Phillips

Servings: 6

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

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 80
  • Sodium (mg): 790
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 32


  • 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 9×13-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.

Serve with Basic White Rice and Crisp Asian Broccoli.


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Reviews (2 reviews)

  • Allysong | 05/12/2012

    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.

  • laurava | 06/03/2008

    This is superb with ahi tuna steaks (the only way I've prepared it).

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