Soy Ginger Flank Steak With Garlic Recipes

SOY-GINGER FLANK STEAK

Steps:

• Preheat the broiler, and if you have an adjustable rack, make sure it is as close to the flame as it can get.
• In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using, raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool for 5 minutes.
• Season the steak lightly with pepper. Brush the top side of the steak with the soy glaze, then broil the steak for 4 minutes. Flip the steak with tongs, then brush the top the glaze and broil until it is done to your liking (see above!), about 4 more minutes. Remove the steak to a cutting board and let sit for 5 minutes. Meanwhile, reheat the rest of the soy glaze over low heat for at least 4 minutes.
• Thinly slice the steak and brush the slices with some of the reserved soy glaze. Transfer to a platter, and scatter the scallions, if using, over the sliced steak. Toss the lime wedges on the edge of the platter and let everyone squeeze one (if they like) over their steak. Put the rest of the heated soy glaze in a small pitcher or bowl to serve at the table (drizzle over the rice).

SOY GINGER FLANK STEAK WITH GARLIC

Steps:

• Lay flank steak flat and, with a sharp knife, score deep cuts diagonally at one-inch intervals across the entire steak.
• Repeat at a 90-degree angle to create one-inch squares across the surface of the steak.
• Repeat on other side of meat.
• Combine soy sauce and honey in a small glass bowl.
• Whisk until blended.
• Stir in garlic and ginger.
• Place steak in 13X9-inch pan.
• Pour marinade over meat, and turn to fully coat.
• Cover pan with lid or foil and store in refrigerator overnight.
• Turn steak at least once while marinating.
• Grill 3 to 5 minutes on each side, or until desired temperature is reached.
• Do not overcook.
• Steak should be pink in the middle.
• The ends will be on the well done side for those who prefer it.
• Slice meat thinly at an angle.
• Note: You can make an extra batch of sauce to save and serve warm at the table for pouring on top of the meat.

GRILLED FLANK STEAK WITH GINGER MARINADE

Steps:

• In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
• Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
• Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

GINGER SOY FLANK STEAK

Steps:

• Mix together ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame oil.
• Marinate steak in this mixture for at least one hour (preferably more).
• Drain off marinade and simmer in a saucepan for at least 5 minutes, keep warm.
• Grill or broil steak, basting occasionally with the marinade.
• Allow the steak to sit for 5-10 minutes before cutting (to allow the steak to absorb its own juices).
• Cut the steak across the grain, and serve with the extra warm marinade as a drizzled sauce.