A Spicy Flank Steak Marinade with Ginger and Garlic is a magical combination of flavors that you will only understand once you take your first bite of meat. This might just become your go-to steak recipe!I’m keeping it simple today and I have a fantastic idea . . . . 

Make this delicious, ten-minute, Spicy Flank Steak Marinade on a Friday night, and then grill the marinated steak just before serving it to guests on Saturday. Cooking it will take less than ten minutes!

Did you catch that? Just ten minutes to make the marinade and less than that to cook the the Flank steak!

You can do whatever else life brings you during the time the meat is marinating.

What’s in the Spicy Flank Steak Marinade?

• low-sodium Tamari
• fresh garlic
• fresh ginger
• chili paste

The steak is amazing after all of these delicious flavors seep their way into it.

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).

How to Cook Flank Steak with Ginger and Garlic

It’s so easy!

1. Add Tamari, garlic, ginger, and chili paste to a large zip-lock bag.
2. Add the Flank steak to the marinade in the bag. Seal and refrigerate for about six hours.
3. When you’re ready cook, grill or satué the steak. For either method, season both sides generously with salt and pepper.
4. When the grill or pan is hot, add the steak. Cook until the desired temperature.
5. Loosely cover with foil. Let it rest for at least 10 minutes before serving.

More Flank steak recipes:

• Grilled Coffee Balsamic Flank Steak
• Red Goddess Grilled Flank Steak Recipe
• Grilled Mediterranean Marinated Flank Steak
• The Best Garlic Flank Steak Recipe

Spicy Garlic-Ginger Grilled Flank Steak

Valentina K. Wein

A Spicy Flank Steak Marinade with Ginger and Garlic is a magical combination of flavors that you will only understand once you take your first bite of meat. This might just become your go-to steak recipe!

Print Recipe

Prep Time 10 mins

Cook Time 8 mins

Marinating Time 6 hrs

Total Time 6 hrs 10 mins

Course Main Course, Dinner

Cuisine Asian

Servings 6

Calories 228 kcal

Ingredients

  

1x2x3x

• ¼ cup plus 2 tablespoons low-sodium Tamari
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger pulp (a microplane zester is best for this)
• 1 tablespoon plus 1 teaspoon chili paste
• 1 approximately (2-pound) flank steak
• salt and freshly ground black pepper
• dry ground chile flakes

Instructions

 

• Add the Tamari, garlic, ginger, and chili paste to a large zip-lock bag. Seal the bag and rub both sides together to mix the ingredients.
• 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.
• 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. (If you don't have a grill, you can use a cast iron skillet, following the same cooking instructions.)
  
• 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.
• Place the meat on a plate and loosely cover with foil. Let it rest for at least 10 minutes.
• Slice thinly, against the grain, sprinkle with chili flakes and serve.

Keywords summer grilling, best steak marinades

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