There’s nothing quite like a Ginger Garlic Steak Marinade. It’s a magical combination that you will only understand once you take your first bite. I suspect Spicy Garlic-Ginger Flank Steak will become your go-to steak recipe!Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
I’m keeping it simple today and I have a fantastic idea! (Ideas, really.)
Here we go . . . .
Prep this recipe at some point today. It’ll only take ten minutes. Yes, that’s it — the Ginger Garlic Steak Marinade only takes ten minutes to whip up.
Pull it out of the fridge tomorrow and within about eight minutes the most amazingly scrumptious dinner will be ready!
Did you catch that? Ten minutes to make the marinade and eight minutes to cook the Spicy Garlic-Ginger Flank Steak! You can do whatever else life brings you during the time the meat is marinating.
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 you covered — try my Smoky Chipotle Breakfast for Dinner Nachos. I’m pretty sure they’ll fit the bill.
I hope you enjoy this Spicy Garlic-Ginger Flank Steak as much as my family and I do!
- 1/4 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 I like Sambal Oelek
- 1 approximately (2-pound) flank steak
- salt and freshly ground black pepper
- dry ground chile flakes
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.
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.
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