This Ginger Flank Steak is a vibrant, savory dish that transforms humble ingredients into a restaurant-quality meal. The marinade, featuring fresh minced ginger, crushed garlic, dry sherry, and light soy sauce, penetrates the meat overnight, ensuring deep flavor and tenderness. When broiled, the steak develops a beautiful char while remaining juicy inside. The sharp bite of ginger complements the umami of the soy, creating a balanced profile that is both aromatic and satisfying. Perfect for busy weeknights, this recipe comes together quickly once the marinade is prepared. Serve it sliced thinly against the grain for maximum tenderness, perhaps over rice or alongside crisp steamed vegetables. It’s an easy way to bring international flair to your table without complex techniques.
Ginger Flank Steak
Description
This Ginger Flank Steak is a vibrant, savory dish that transforms humble ingredients into a restaurant-quality meal. The marinade, featuring fresh minced ginger, crushed garlic, dry sherry, and light soy sauce, penetrates the meat overnight, ensuring deep flavor and tenderness. When broiled, the steak develops a beautiful char while remaining juicy inside. The sharp bite of ginger complements the umami of the soy, creating a balanced profile that is both aromatic and satisfying. Perfect for busy weeknights, this recipe comes together quickly once the marinade is prepared. Serve it sliced thinly against the grain for maximum tenderness, perhaps over rice or alongside crisp steamed vegetables. It&# 226;ÂÂs an easy way to bring international flair to your table without complex techniques.Ingredients
Directions
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Combine minced ginger, crushed garlic, and black pepper in a small bowl.
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Rub the ginger-garlic mixture evenly over both sides of the flank steak.
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Place the steak in a shallow casserole dish or a resealable plastic bag.
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In a separate small bowl, whisk together the sherry and light soy sauce.
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Pour the liquid marinade over the steak, ensuring it is well coated.
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Cover the dish or seal the bag, turning once to coat, and refrigerate overnight.
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Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes.
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Preheat the broiler with the rack positioned 2 inches from the heat source.
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Remove the steak from the marinade, reserving the liquid in a small bowl.
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Place the steak on a broiler pan and brush generously with the reserved marinade.
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Broil for 2 to 3 minutes until the top is browned and caramelized.
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Turn the steak over, brush with remaining marinade, and broil for another 2 to 3 minutes or until desired doneness is reached.
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Transfer the steak to a cutting board and let rest for 5 minutes.
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Slice the steak diagonally across the grain into very thin slices.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.4kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always slice flank steak against the grain to ensure maximum tenderness, as the muscle fibers are long and tough if cut with the grain.
For food safety, do not reuse the marinade that touched raw meat unless you boil it vigorously for at least two minutes to kill bacteria. You can set aside a portion of the marinade before adding the raw steak for basting.
If you prefer a less alcoholic version, substitute the sherry with dry white wine or vegetable broth mixed with a splash of rice vinegar.
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or use in stir-fries and sandwiches.
