Ginger Soy Marinated Flank Steak

By • July 19, 2011 • 10 Comments



Author Notes: I'll fill you in on a secret. Kids will eat meat that isn't cooked until it screams for mercy. In fact, I've found many prefer their burgers and steak prepared on the medium-rare side. When I first started making them for Isabella, I followed the recommendations in most every parenting book and served it to her well-done. As she pushed it aside and looked at me tight-lipped, I just figured she might be exercising an early vegetarian preference.

Then I looked at the twice-killed steak and didn't blame her. Who would want this charred piece of meat? I decided to trust my motherly instinct and started serving it medium-rare, just the way I like it.

She still raises an eyebrow every time I make it, though, so those early well-done memories obviously left a lasting impression. When she asked what was for dinner recently and I told her steak, her prompt response was "you know I'm not going to like that".

Honestly, I figured she was right because I'd decided to give it an Asian flair with some soy sauce and fresh ginger, but since my policy is to make one meal and hope there's at least a few things she'll eat, it didn't matter to me.

The rest of the meal was a buttery polenta, arugula salad with strawberries and and a cheese platter—she'd surely find something there to please her palate.

Wondering how dinner turned out that night? I love a surprise twist, so the fact that there were no leftovers, was fine. Isabella went back for seconds, and even thirds. Imagine a lion who'd gone vegetarian for years and suddenly remembered she was a full-on carnivore. It was one small victory for mom, and while I did resist the temptation to do one of those "in your face dances", I did tell her I was really proud that she tried it. The fact that she loved it had me dancing on the inside.
Jennifer Perillo

Serves 4 to 6

For the Marinade

  • 1 teaspoon thinly sliced fresh ginger
  • 1 clove garlic, thinly sliced
  • 1 tablespoon sesame oil
  • 1/4 cup soy sauce
  • 1 teaspoon honey
  • Salt and freshly grnd black pepper, to taste

For the Steak & To Serve

  • 1 1/2 pound flank steak
  • 1/4 cup thinly sliced scallions
  1. Add all the marinade ingredients to a heavy duty zip-top plastic bag. Close bag and shake very well to combine. Add steak to bag and let marinate at least four hours or overnight.
  2. Preheat your oven broiler. Drain steak, reserving marinade, and place on a rack fitted inside a rimmed baking sheet. Cook steak under broiler 5 to 7 minutes, until nicely browned on top. Turn and cook an additional 5 to 7 minutes, for a medium rare doneness. Remove from oven cover steak loosely with foil, and let it rest for 5 minutes before slicing.
  3. Meanwhile, pour marinade into a small pot and bring to a boil. Cook for two minutes at a vigorous boil, then reduce to a simmer and cook for five more minutes—juices will reduce a bit.
  4. Slice the steak on a diagonal (against the grain) and arrange on a platter. Pour the reduced juices over the steak slices and scatter sliced scallions over top to serve. Note: If it's grilling season, then by all means this can also be cooked on a preheated gas grill or prepared charcoal grill!
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Comments (10) Questions (0)

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5 months ago emcsull

so what would you serve with this ? Rice ? Noodles ?

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over 1 year ago Tispam

Loved this, I marinated less than an hour with delicious results.

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over 2 years ago woody

So, no secret except for you. Hawaiian already know.

Jenniferperillo2010bio

about 3 years ago Jennifer Perillo

Just wanted to add one more note to this recipe. If you have celiac or are making this for friends who have celiac, swap in a gluten-free tamari sauce for the soy, this way everyone can enjoy.

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about 3 years ago Lizthechef

Your recipe is definitely worth "saving up" on our sodium intake so we can enjoy this - thumbs up!

Jenniferperillo2010bio

about 3 years ago Jennifer Perillo

Liz, swap in a low-sodium version!

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about 3 years ago sexyLAMBCHOPx

Everytime I view your picture for the flank steak, I salvitate. Yum!

Jenniferperillo2010bio

about 3 years ago Jennifer Perillo

I know how you feel. I'm going to sub in a London Broil with this recipe since my farmer won't have flank for a few more weeks :)

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds delicious, and I love your story. Happy dance well-deserved!

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about 3 years ago Sagegreen

This is wonderfully, simple clean Asian, absolutely delicious.