Ginger-Soy Flank Steak

This has been my go-to flank steak recipe for years. It’s full of flavor and uses ingredients I always have in the fridge. I hope you enjoy it as much as I do.

1/2 cup soy sauce

1/4 cup white wine vinegar

3 tablespoons freshly squeezed lime juice

3 scallions, thinly sliced

1 tablespoon finely grated fresh ginger

1/4 teaspoon crushed red pepper flakes

1 flank steak (about 1 1/2 pounds)

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

In a shallow nonreactive dish just large enough to hold the meat, stir together the soy sauce, vinegar, lime juice, scallions, ginger, and red pepper flakes. Place the flank steak in the marinade and turn to coat. Marinate at room temperature for 20 to 30 minutes.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the flank steak from the marinade, shaking off the excess liquid. Discard the marinade. Generously season the steak with the salt and pepper.

Place the steak on the grill. Close the lid and cook, turning once, until the desired temperature is reached, 4 to 5 minutes per side for medium-rare or 5 to 6 minutes per side for medium. Remove the steak from the heat and set aside to rest for 5 minutes. Thinly slice across the grain before serving.

Serves 4.

Cooking Tip: To save dirtying a dish, I often marinate my meats in a resealable plastic bag. Just place all the ingredients in the bag, add the meat, and turn the bag over half way though the marinating time.

Do-Ahead: The steak can be marinated for up to 4 hours. If marinating for longer than 30 minutes, cover it and refrigerate. Let it come to room temperature before grilling.

Marinate: 20 to 30 minutes, but not more than 4 hours.