Follow these steps for perfect results
Ginger
sliced thinly
Sesame Oil
Garlic
smashed
Lime Juice
freshly squeezed
Honey
Kosher Salt
Black Pepper
freshly ground
Flank Steak
trimmed
Thinly slice the ginger.
Smash the garlic cloves.
In a nonreactive dish or resealable bag, combine ginger, sesame oil, garlic, lime juice, honey, salt, and pepper.
Mix the marinade thoroughly.
Add the flank steak to the marinade.
Turn the steak to coat it evenly.
Marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours.
Remove steak from refrigerator.
Let the steak rest at room temperature for 15 minutes.
Heat a lightly oiled grill pan to medium-high heat.
Remove steak from marinade and shake off excess.
Add steak to the hot pan.
Cook for 6 to 8 minutes per side for medium-rare.
Transfer the steak to a cutting board.
Season with additional salt and pepper to taste.
Let the steak rest for 10 to 15 minutes.
Slice the steak thinly across the grain.
Serve immediately.
Expert advice for the best results
For extra flavor, add a pinch of red pepper flakes to the marinade.
Be careful not to overcook the steak, as it can become tough.
Let the steak rest properly before slicing to retain its juices.
Everything you need to know before you start
10 minutes
The steak can be marinated up to 24 hours in advance.
Slice the steak thinly and fan it out on a plate. Garnish with chopped cilantro or scallions.
Serve with grilled vegetables or a side salad.
Serve over rice or quinoa.
Pairs well with the rich flavor of the steak.
Complements the spicy notes.
Discover the story behind this recipe
Ginger and sesame are common ingredients in many Asian cuisines.
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