- 1/4 cup soy sauce (I use low-sodium)
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Tablespoon red wine vinegar
- 1-2 cloves minced garlic
- 1 Tablespoon grated fresh ginger (or 1/2 teaspoon dried ground ginger) – see note below
- 1 flank steak, about 2 lbs
- thinly sliced green onions (optional, for garnish!)
- Combine all ingredients into a large ziplock bag (or a baking dish). Mix the ingredients (I gently squish the bag) and add the flank steak. Seal the bag tightly and squish the marinade around the meat to coat. Place it on plate or in a dish (in case the bag leaks) in the fridge, 2-12 hours.
- To grill the steak, use medium-high direct heat. With the back of a butter knife, gently scrape the garlic pieces off of the meat so they don’t burn. Cook the steak for 2-2.5 minutes, then rotate it 90 degrees and cook 2-2.5 minutes. Flip the steak and repeat for a total of about 4 minutes per side (the cooking time will depend on the thickness of your steak). Flank steak is best cooked rare to medium-rare, since it gets tough when it’s well done. You should take it off the grill when it’s slightly underdone since it will continue to cook a little while it rests. Let the steak rest for about 5 minutes before slicing it. Slice the steak against the grain (so, perpendicular to the muscle fibers) into thin slices to maximize tenderness and serve, topped with green onions if desired.
- To broil the steak in the oven, check out this tutorial from The Kitchn.
I keep a piece of fresh ginger in a freezer bag in my freezer, and use a microplane grater to grate a chunk when I need it.
Note that the times above do not include the time needed to marinate the flank steak.
This recipe was passed on to me from my sister, Laurie, who got it from one of her best friends!