This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
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 cous cous or your favorite while grain and a side of steamed baby bok choy.
Recipe: Soy-Ginger Flank Steak
- First, make the marinade: Combine the soy sauce, ginger, garlic, sesame oil, crushed red pepper, and fresh ground pepper in a shallow baking dish (or a large resealable bag), and mix together.
- Add the flank steak to the marinade and flip a few times to coat. Cover and refrigerate for at least two hours, but up to 24 hours, flipping the meat once or twice.
- Once marinated, remove the steak from the refrigerator and let rest for about 30 minutes before cooking, to bring it up to room temperature. This will help your meat to cook evenly.
- Remove the steak from the marinade. Discard the marinade and season both sides of the flank steak with a pinch of salt and pepper.
- Heat a large cast iron pan or grill pan over medium-high heat. Add the steak to the pan and sear for approximately seven minutes per side, depending on the thickness, for medium rare, or 10 minutes per side for medium.
- Remove the flank steak from the pan and rest for at least five minutes. Slice the steak against the grain and serve immediately.