Asian Flank Steak with Garlic Soy Ginger Marinade

Prep Time:5

Cook Time:8

Marinating time:2

Total Time:2 13

Equipment

1 13 x 9 casserole dish
1 Baking Sheet
Tongs
Whisk
Small saucepan
Knife (for slicing steak)

Ingredients

½ cup dry sherry
⅓ cup soy sauce
2 tablespoons ketchup
2 garlic cloves (minced)
1 tablespoon ginger paste
1 tablespoon Asian sesame oil
1 pound flank steak (1½-1¾ pounds in size)

Instructions

Make the marinade. In a 13 x 9 casserole dish, whisk together the dry sherry, soy sauce, ketchup, garlic, ginger paste, and sesame oil. Then, add the flank steak to the dish, turning to coat both sides. Marinate at room temperature for 2 hours, turning the steak every 30 minutes to make sure even marination.
Boil the marinade. After marinating, pour the leftover marinade into a small saucepan. Bring it to a rolling boil for 3 minutes to make it safe for sauce. Set it aside for serving. Meanwhile, preheat the broiler to high.
Broil the steak. Place the marinated flank steak on a baking sheet. Then, broil the steak for 4 minutes per side for medium-rare doneness. Next, adjust the cooking time as needed for your desired doneness. Use tongs to transfer the steak to a platter and let it rest for 15 minutes to allow the juices to redistribute.
Serve. Slice the steak thinly against the grain on a cutting board. Serve with the boiled marinade as a sauce. You can reheat and strain the marinade for a smoother sauce before serving.

Notes

Choose a steak that is even in thickness for a uniform cook. Thin ends might burn before the thicker parts are done. If the steak isn’t even, you can fold the thinner sides under or flatten it a bit to make it even.

Letting the steak sit in the marinade at room temperature for 2 hours lets the flavor get into the meat better. If you marinate it in the fridge, remember to let the steak come to room temperature before cooking it so it cooks properly.

Putting a wire rack on your baking tray and placing the steak on it helps the heat reach all around it, cooking it evenly and keeping it from getting soggy in its juice.

You can make the marinade more to your taste by adding things like red pepper flakes or sriracha for some spice, rice vinegar, or lime juice for a bit of tartness, which goes well with the soy and sesame oil’s richness.

The steak will still be tasty the next day. You can cut up what’s left and put it in sandwiches, wraps, or salads for a quick meal. Adding the steak pieces to stir-fries is another way to use them up and add some flavor to your dish.

Nutrition

Servings: servings

Calories: 163kcal

Author: Katie