Marinades are a fantastic, easy, and healthy way to add a ton if flavor to meat. This one, which is perfect for flank steak, combines soy sauce (or tamari, to keep it gluten-free), ginger, garlic, a touch of sesame oil, and a dash of crushed red pepper for a hint of heat. For maximum flavor, allow meat to marinate for 24 hours before cooking. Serve with couscous or your favorite while grain and a side of steamed baby bok choy.


8 Ingredients

  • 1/4 cup soy sauce
  • 1 2-inch piece of ginger, peeled and grated
  • 3 cloves garlic, chopped
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper, plus more for seasoning
  • 1 pound flank steak
  • Salt


<ol> <li>Make marinade by combining&nbsp;soy sauce, ginger, garlic, sesame oil, red pepper, and black pepper in a shallow baking dish or large resealable bag.</li> <li>Add flank steak and flip a few times to coat. Cover and refrigerate for at least 2 hours or up to 24, flipping meat once or twice.</li> <li>Remove steak from refrigerator and let rest for about 30 minutes before cooking. This will help meat cook evenly.</li> <li>Remove steak from marinade. Discard marinade and season both sides of steak with salt and pepper.</li> <li>Heat a large cast iron pan or grill pan over medium-high heat. Add steak and sear for about 7 minutes per side&nbsp;for medium rare&nbsp;or 10 minutes per side for medium.</li> <li>Remove steak from pan and let rest for at least 5 minutes before slicing.</li></ol>

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