December 12, 2013
I have a confession: nobody touched this Soy Ginger Flank Steak the last time I made it. It was served alongside roasted parsnips and Jerusalem artichokes, and a huge batch of latkes with creme fraiche and homemade apple sauce. Lets just say that we ate fried potatoes—and only fried potatoes—that night. It wasn’t the steak’s fault.
Other nights, my family freaks out for this steak, which is great considering how easy it is to make. It couldn’t be more simple and versatile. It’s the kind of recipe that any steak-eating family cook should have in their back pocket. Prep it in 10 minutes the night before and it’s ready to cook as soon as you get home.
I’ve served it with lettuce wraps, shredded carrots and rice (edamame on the side), over a rice bowl with steamed broccoli, and even in tacos with this Cabbage and Mango Slaw with Lime Dressing (made with store-bought broccoli slaw instead of cabbage).
Do with this what you want, just do something.
Soy Ginger Flank Steak
(Can be shared with kids 12+ mos)*
For the steak:
1/4 cup soy sauce
2 teaspoons honey*
2 teaspoons grated fresh ginger
1 clove garlic, finely minced
1 1/2 lb flank steak
For the sauce to serve the steak with (optional):
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon mirin
3 scallions, washed, trimmed, and thinly sliced
Black or toasted sesame seeds (optional)
1. To make the steak: Add the soy sauce, honey, ginger, and garlic to a medium bowl or a large zip lock bag. If using a bowl, whisk the ingredients to combine well. If using a bag, seal and shake to combine well. Add the steak, cover or seal, and allow the meat to marinate for at least 4 hours, preferably overnight.
2. Preheat and grease your grill (outdoor, electric or grill pan) or preheat your broiler. Remove steak from marinade (see step below re: whether you should ditch or reserve the marinade), and cook until desired temperature. Cooking time will vary depending on where you are cooking it and how thick the steak is. A standard cut should take 5-7 minutes on each side in the broiler and 4-6 minutes on each side on the grill for medium-medium rare. Allow the steak to rest for 5 minutes before cutting.
3. In the meantime, make a sauce for the steak. Though a little wasteful, I prefer to make a separate quick, bright sauce by whisking together soy sauce, rice wine vinegar, lemon juice, and mirin, and stirring in chopped scallions and sesame seeds. When I do this, I ditch the marinade. Alternatively, you can skip my serving sauce and add the marinade to a small saucepan set over medium heat and bring to a boil. Reduce the heat and simmer for 5 minutes before drizzling the sauce over the sliced steak and topping with scallions and sesame seeds.
*Note: This recipe should not be shared with eaters under 12-months-old due to the fact that it contains honey, which presents risk of botulism for younger eaters, even when cooked. If you’d like to share this with wee ones, be sure to substitute sugar for honey, and also be sure to puree or cut the steak into age appropriate bite sizes.