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.
- 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
- Make marinade by combining soy sauce, ginger, garlic, sesame oil, red pepper, and black pepper in a shallow baking dish or large resealable bag.
- 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.
- Remove steak from refrigerator and let rest for about 30 minutes before cooking. This will help meat cook evenly.
- Remove steak from marinade. Discard marinade and season both sides of steak with salt and pepper.
- Heat a large cast iron pan or grill pan over medium-high heat. Add steak and sear for about 7 minutes per side for medium rare or 10 minutes per side for medium.
- Remove steak from pan and let rest for at least 5 minutes before slicing.