Sesame-Ginger Grilled Marinated Flank Steak
The steak was marinated overnight with the wet paste, which not only added tons of flavour to the steak, but also softened up the meat. It didn't take long to grill it. Then we just simply let it rest for about 10 minutes, which is the crucial part of cooking any meat. This step allows meat to rest, and lock all the juice inside the meat when you slice it.
Yield
8 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, flank steak (london broil)
patted dry with paper towels |
|
| 2 | teaspoons |
kosher salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| Garlic, ginger, and sesame marinate | |||
| 4 | tablespoons |
sesame oil
toasted |
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
ginger
fresh, peeled and minced, about 3-inches |
|
| 3 | tablespoons |
scallions, spring or green onions
about 3 medium sized |
|
| 1 | tablespoon |
garlic cloves
minced or pressed through garlic press, 3 medium sized |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef, flank steak (london broil)
patted dry with paper towels |
|
| 1E+1 | ml |
kosher salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| Garlic, ginger, and sesame marinate | |||
| 0 |
sesame oil
toasted |
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
ginger
fresh, peeled and minced, about 3-inches |
|
| 45 | ml |
scallions, spring or green onions
about 3 medium sized |
|
| 15 | ml |
garlic cloves
minced or pressed through garlic press, 3 medium sized |
|
Directions
Put the steak on a rimmed baking sheet or in a large baking dish .
Prick the steak about 25 times on each side with a dinner fork.
Rub both sides evenly with salt and then with garlic-ginger-sesame wet marinade.
Cover with a plastic wrap, and keep refrigerate at least 2 hours or overnight.
Preheat the barbecue.
Wipe the wet marinade off the steak. Season both sides of the steak with black pepper.
Grill the steak on the hot barbecue until well browned, about 5 minutes.
Flip the steak with tongs, and grill until the second side is well browned, about 4 minutes. Or until desired done-ness.
Remove the steak, loosely cover the steak with the foil, and let rest on a clean board or plate for about 10 minutes. This will allow the meat to rest, and lock all the juice in.
Slice the steak about 1/4-inch thick against the grain and on bias with a sharp knife.
Serve, and enjoy.
