Author Notes: There are countless versions of soy-based marinades out there. Wanting one that’s bright, summery, and assertive enough to flavor the steak quickly, I started with a basic version and added lime juice and zest, grated ginger, and a big handful of fresh mint. Next, I wanted a vibrant fruit salsa to accompany the steak that would echo the flavors of my marinade. A mango or tomato salsa instantly came to mind, but with lime, ginger, and mint, peaches seemed the perfect fit. I turned to a recipe for Vietnamese peach salsa from Alice Waters for inspiration. I couldn’t resist some tweaking: I omitted the raw garlic, subbed mint for cilantro and basil, added grated ginger, and dialed back the fish sauce so it wouldn’t overwhelm the steak. The result: an easy, delicious twist on soy-marinated flank, just in time for peach season. - EmilyC - EmilyC
Food52 Review: EmilyC's directions are excellent and make for a nuanced teriyaki-like steak with a little spicy sting. And the salsa? Turns out peaches are right at home in a minty Southeast Asian dressing. Altogether, this is a killer late summer dinner. Note: I'd recommend a low-sodium soy sauce for the marinade if you've got it, to keep from masking the subtleties of the mint, lime and ginger. - Kristen Miglore
Serves 4 to 6
For the Marinade and Steak
- 4 T soy sauce
- 1 T fish sauce
- 2 T toasted dark sesame oil
- 2 T brown sugar
- 1 T Asian chili paste or Sriracha (or to taste)
- 3 T lime juice, plus 1 T zest (from 1 to 2 limes)
- 1 T fresh ginger root, finely grated
- ¼ cup fresh mint, coarsely chopped
- 1 ½ to 2 lb flank steak
- Lime wedges (for serving)
For the Peach-Ginger Salsa
- 4 firm, ripe medium peaches, peeled and finely diced
- 1 serrano chile or jalapeño, seeded and finely minced (to taste)
- 1 T fresh lime juice
- 1 tsp fish sauce
- 2 tsp fresh ginger root, finely grated
- 2 T brown sugar
- 2 T fresh mint, finely chopped
- To make the marinade: In a small bowl, whisk together the soy sauce, fish sauce, sesame oil, brown sugar, lime juice + zest, chili paste, and ginger. Add the mint. Place the steak in a non-reactive dish (or gallon-sized ziplock bag) and add the marinade, making sure to evenly coat both sides of the steak. Marinate for 1 to 2 hours.
- To make the peach-ginger-mint salsa: In a medium-sized bowl, mix together the lime juice, fish sauce, ginger, and brown sugar. Add the peaches, chili (to taste), and mint. Taste for seasoning.
- To grill the steak and serve: Remove the steak from the refrigerator and allow to sit at room temperature (still in the marinade) for about 40 minutes before grilling. Meanwhile, prep your grill for direct cooking over medium-high heat. Brush your grates clean. Remove the steak from marinade, scraping off the bits of mint that cling to the meat so they won't burn. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for at about 10 minutes. Thinly slice against the grain (no larger than 1/4" slices).
- Serve the flank steak slices with the peach-ginger-mint salsa and lime wedges on the side. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Barbecue
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Flank Steak