Marinated and Grilled or Broiled Flank Steak

Marinated flank steak is a delicious and versatile dish that can be enjoyed in various ways. Flank steak is known for its rich flavor and is typically marinated to enhance its taste. While the marinade doesn’t significantly affect the tenderness of the meat, it adds depth and complexity to every bite. This recipe offers a simple and flavorful marinade that combines lime juice, nam pla (Thai fish sauce) or soy sauce, garlic, ginger, sugar, salt, and pepper. Marinating the steak for at least 30 minutes infuses it with a delightful combination of tangy, savory, and slightly sweet flavors. Once marinated, the flank steak can be grilled or broiled to perfection, resulting in a juicy and flavorful piece of meat. The steak can be served as a main course, sliced and added to salads, or used in stir-fry recipes. Get ready to enjoy a delicious and versatile dish that will impress your family and friends.

MAKES: 4 to 8 servings

TIME: About 1 hour, largely unattended

INGEDIENTS:

• ¼ cup freshly squeezed lime juice
• 2 tablespoons nam pla (Thai fish sauce) or soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced or grated fresh ginger or 1 teaspoon ground ginger
• 1 teaspoon sugar
• Salt and freshly ground black pepper
• 1 flank steak, 2 to 2½ pounds

INSTRUCTIONS:

1. In a shallow bowl or platter, combine the lime juice, nam pla or soy sauce, minced garlic, minced ginger, sugar, salt, and pepper to create the marinade.
2. Place the flank steak in the marinade, ensuring it is well-coated. Allow the steak to marinate for at least 30 minutes. If marinating for longer than an hour, refrigerate it.
3. Near the end of the marinating time, preheat a charcoal or gas grill, or preheat the broiler until it is very hot.
4. Remove the steak from the marinade and pat it dry with paper towels.
5. Grill or broil the steak about 4 inches from the heat source for approximately 3 to 4 minutes per side or until it is nicely browned. If using a grill, move the meat to a cooler part and cook for an additional 2 minutes per side. For broiling, lower the rack accordingly.
6. To check for doneness, use the touch method, make a small incision to peek inside, or use an instant-read thermometer. For rare to medium-rare steak, the internal temperature should be around 125°F. Allow the steak to rest for 5 minutes before cutting it across the grain into thin slices with a sharp knife.
7. Serve the marinated flank steak as a main course or try the following variations:

VARIATIONS:

• Salad with Marinated and Grilled or Broiled Flank Steak: Cut half of the flank steak into chunks and toss them with torn mixed lettuces, quartered ripe tomatoes, and sliced cucumber. In a separate bowl, mix lime juice, soy sauce, peanut oil, pepper, salt if necessary, and a dash of cayenne. Adjust the seasoning to taste, drizzle the dressing over the salad, and serve.

• Marinated Flank Steak for Stir-Fries: Reserve a portion of the flank steak while marinating the rest. Freeze the reserved piece for 30 minutes, then slice it as thin as possible. Marinate the frozen portion in the same liquid for up to a day. Use the marinated slices in any stir-fry recipe, such as Stir-Fried Beef with Onions and Ginger.

These variations allow you to enjoy the marinated flank steak in different ways, either as a refreshing salad or as a flavorful component in stir-fries. Experiment with different serving ideas to find your favorite way to savor this delicious dish.