Grilling season is so much fun and for us here is Southern California, I don’t really think it’s ever out of fashion — but we do tend to kick it up a bit around this time of year. Grilling is an easy way to put together a meal that is both satisfying and full of flavor. Marinating is the key to grilling, especially if you use a more affordable cut of meat, like Flank Steak.
Flank Steak is a fairly lean cut of meat, and ginger really heightens the savory taste. Ginger is often seen in Asian recipes, and for a good reason, it packs a lot of seasoning. Grated fresh ginger, as opposed to powdered ginger, is usually my preference because it’s naturally spicy with a kick of heat.
Time in the Marinade — is another factor that plays into great tasting grilled meats. I prefer at least 4 hours, but if you only have a of couple hours, it’s better than nothing. After marinating, you should always pat the meat dry, so it can sear properly on the grill, and rub off any fresh herbs, so they don’t burn. Before grilling, let the flank steak sit out at room temperature for a half an hour, so it cooks evenly, and always rest the meat for 10-20 minutes covered with foil, so the juices stay inside, when sliced.
2 1/2 pounds Flank Steak
1-inch piece of fresh ginger, peeled & grated
1/3 cup soy sauce
2 cloves garlic, peeled & minced
2 teaspoons onion powder
1/4 teaspoon cayenne pepper
5 sprigs fresh cilantro + more for topping
juice of 1 lime
1. Place ginger, soy sauce, garlic, onion powder, cayenne and fresh cilantro sprigs in a casserole dish. Dip flank steak into marinade on all sides and place in dish, cover with plastic wrap. Marinate for at least 4 hours, up to overnight.
2. Preheat grill to 425 degrees or light a charcoal grill. Remove Flank Steak from marinade and pat dry with paper towels. Oil grates of grill with a cloth. Place meat on grill and cook for 4 minutes, flip over and cook another 4 minutes or until meat is to your liking. Grill some veggies along with steak, why not while grill is hot?!
3. Remove steak from grill and let rest under foil, for 10 minutes. Slice steak across grain, very thinly. Place on a serving platter and sprinkle with additional cilantro. Squeeze lime juice over top and serve immediately. Enjoy!