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
  • 12-inch piece of ginger, peeled and grated
  • 3cloves garlic, chopped
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper, plus more for seasoning
  • 1 poundflank steak
  • Salt


  1. Make marinade by combining soy sauce, ginger, garlic, sesame oil, red pepper, and black pepper in a shallow baking dish or large resealable bag.
  2. 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.
  3. Remove steak from refrigerator and let rest for about 30 minutes before cooking. This will help meat cook evenly.
  4. Remove steak from marinade. Discard marinade and season both sides of steak with salt and pepper.
  5. 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.
  6. Remove steak from pan and let rest for at least 5 minutes before slicing.