Soy and Ginger Marinated Flank Steak

Soy and Ginger Marinated Flank Steak

Dylan and I made some flank steak on a recent Sunday afternoon, and I spent the first fifteen minutes scouring the spice cabinet, trying to think of how I could make my trusty family recipe more exciting. Should I add red pepper flakes? Rice vinegar? What about a dash of allspice or cardamom? Dylan was firm: no, no, no, and no. I made the steak the same way I always have, and Dylan was right—it doesn’t need anything else. It’s perfect just the way it is. Soaked in soy, ginger, and garlic, then roasted or grilled to crusty-edge perfection, this absurdly simple preparation is flavor-packed and super versatile—eat it with chimichurri and a summery corn salad tonight, then fold the leftovers into tacos, Thai lettuce wraps, or a breakfast hash tomorrow. If you keep it simple, you can crank out steak for all kinds of meals.


Steak for anxious people.

If making steak seems intimidating, this is the steak for you. Because it’s marinated in umami deliciousness, even if it doesn’t come out to a perfect medium-rare, it’s always tasty. (And to be honest, I overcooked the one in the photos by a couple minutes. C’est la vie.) The key is this: Keep that roast hot and quick—you want to char the outside, but leave the inside nice and pink. If you overdo it, don’t stress. Like I said, it’ll still taste good.

Time: 30 minutes to twelve hours, mostly inactive
Active Time: 15 minutes
Serves: 4–6
Drink: Garnatxa, or another medium-bodied Spanish red. Or! A full-bodied Spanish white, like rioja blanco. (PSA: Don’t get stuck on big red wines every time you make steak. Red meat can pair really well with lighter reds and fuller whites, especially depending on what else you’re serving.)

INGREDIENTS
  • 1 2-lb flank steak
  • 1/4 cup soy sauce
  • 1 tsp ginger
  • 1 tablespoon olive oil
  • 2 tablespoon water
  • 1 tablespoon sugar
  • 1 tsp garlic (fresh or powder)
  • 1/2 tsp (or so) pepper

  • 1. Combine all ingredients in a large plastic bag
    Toss all the ingredients into a bag. Place the steak in there, too, and move things around so the steak is coated with liquid, and any solids (like the minced garlic) are evenly dispersed.

    2. Marinate for at least 30 minutes, or up to twelve hours
    Place in the fridge and let it marinate. It already has a lot of flavor after 30 minutes, but you can also leave it overnight.

    3. Broil or grill
    To broil: Turn on your broiler to its highest setting. Position an oven rack close to the broiler, and put a sheet pan in there for five minutes to preheat.

    Pull the steak out of the bag, and place it on the sheet pan. (There will be lots of liquid in the bag—you can just toss it.) Broil for 8 minutes on one side, no flip required. It should have a nice crust on the edges. This step will probably create some smoke, so turn on your fan.

    To grill: Get that grill super hot. Pull the steak out of the bag with some big tongs, and place it directly on the grill. Cook 4–5 minutes per side.

    4. Slice and serve!
    Remove from the heat and let it chill out for a few minutes before slicing. Using a sharp knife, slice thin pieces on the bias, against the grain. It should be nice and rosy in the middle.


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    Um, excuse me?

    I like my steak wicked rare.
    Cool, just cut the broiling/grilling time in half.

    What should I serve this with?
    We served it for a recent summer feast topped with chimichurri, and served with herby corn salad and stone fruit fattoush. But it’d be great in some tacos, Thai-inspired salad or lettuce wraps, or even in your breakfast hash.

    Will this be good cold?
    It’s still really yummy when it’s cold, yep. It’ll keep for up to a week in the fridge.

    Wait but srsly, should I add some red pepper flakes?
    No! Well, fine, sure. If you want. This guy is really easygoing—it’s great the way it is, but it’d be pretty hard to screw up if you must add extra stuff.

    Shouldn’t I pound the steak?
    No need. It’s tender enough as it is.

    Kitchen Sink Chimichurri

    Kitchen Sink Chimichurri

    End-of-Summer Fattoush

    End-of-Summer Fattoush