Soy Ginger Sesame Flank Steak
Asian flavours really come through in this marinade scented with Ginger and Garlic and accented with Sesame. The bold, salty flavours are excellent for beef, and don't require overnight marinating which is a bonus for last minute dinners. Four or more hours is ideal, but 1 will work, I promise.
Servings 2 lbs
- 1 cup light soy sauce
- 1/4 cup olive oil
- 3 Tbsp garlic minced
- 2 Tbsp fresh ginger grated
- 2 Tbsp roasted sesame oil
- 2 Tbsp lime juice fresh
- 2 green onions chopped
- 1/4 cup red onion chopped
- 1/4 cup cilantro coarsely chopped
In a medium bowl combine soy sauce, olive oil, garlic, ginger, sesame oil, and lime juice, set aside.
Place flank steak in a baking dish big enough to hold the flank steal flat; I recommend a 9x13 Pyrex dish with a lid.
Chop red onion and green onions, sprinkle over top of flank steak. Rinse Cilantro well, shake dry and coarsely chop. Sprinkle on top of flank steak.
Whisk together the marinade and pour over flank steak. It should just cover all the meat. Let marinate 4 hours, overnight it best, and 1 hour will do.
Remove flank steak from marinade, grill on high temperature for 4 minutes per side to sear, then an additional 3-4 minutes per side depending on thickness. You don't want to cook this past 160F or it will be overcooked and tough. Flank Steak is best served rare and must be cut against the grain.
Fresh ginger and ground ginger do not taste the same, and this recipe really calls for fresh. If you can't find fresh, you can used jarred pureed ginger, or a combo ginger/garlic puree. Both are available in most grocery stores or you can order it on Amazon. I highly recommend avoiding ground, it just won't be the same.