Steak marinated in garlic and ginger is almost too good to be true! It’s worth every minute of the marinating time and you will love every bite!
I’m keeping it simple today and I have a fantastic idea! (Ideas, really.)
Prep this recipe at some point today. It’ll only take 10 minutes.
Pull it out of the fridge tomorrow and within about 8 minutes the most amazingly scrumptious dinner will be ready!
Of course you’ll likely want a delightful and delicious salad on the side. I suggest Asparagus-Parmesan Salad (pictured below — about 20 minutes prep), or Persimmon Salad with Honey Glazed Pistachios (about 15 minutes prep).
I know, now you’re thinking, “but what about tonight’s dinner?” Don’t fret, I’ve got it covered — try my Smoky Chipotle Breakfast for Dinner Nachos. I’m pretty sure they’ll fit the bill.
Enjoy!
- ¼ cup plus 2 tablespoons Tamari preferably low sodium
- 2 tablespoons fresh minced garlic
- 2 tablespoons fresh ginger pulp a microplane zester is best for this
- 1 tablespoon plus 1 teaspoon chile paste I like Sambal Oelek
- 1 approximately 2-pound flank steak (preferably grass-fed)
- sea salt and freshly ground black pepper
- dry ground chile flakes
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Add the Tamari, garlic, ginger, and chile paste to a large zip-lock bag. Seal the bag and rub both sides together to mix the ingredients.
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On a clean, dry surface, cut any excess fat off of the meat and then add it to the bag. Remove all of the air from the bag and then seal it, rubbing the bag again -- this time to ensure the marinade is spread all over the meat. Place this in a second large zip-lock bag in case it leaks. Seal it and place it in the refrigerator for at least 6 hours and ideally overnight.
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After the meat has marinated, and you're ready to cook, preheat a stove-top grill and season both sides of the marinated meat with salt and pepper.
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Place the meat on the grill once it's very hot. (If you don't hear a sizzling sound, it's not hot enough. Wait for the sizzle!) Turn the heat down a bit and then grill the steak until it's cooked the way you like it -- for medium-rare, about 8 minutes. Turn the steak over about half way through the grilling time.
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Place the meat on a plate and loosely cover with foil. Let it rest for at least 10 minutes.
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Slice thinly, against the grain, sprinkle with chile flakes and serve.
Fast and flavorful is the way to go! What a great dinner idea! With all this November sunshine in California grilling shows no signs of slowing down.
Thank you, and so true, Deb! It’s hard to think about soups and stews right now. It’s high 80’s in LA today. Beautiful, but I’m so ready for a sweater!
Flank steak is a highly underrated piece of beef – we love to grill it, also skirt steak. I like your marinade –
Thank you, Liz! It’s one of my favorite cuts! 🙂
Yes. You’ve discovered the secret to happiness. Well done. GREG
This looks great. And of course, I will change out the garlic for shallots when I start the marinade this evening. I happen to have bought a flank steak (grass fed) yesterday at the market! I must have known your post was here waiting for me! 😉 Will report back.
I look forward to your report. 🙂 Thanks so much, David!