Savory Sesame-Ginger Flank Steak
Elevate your weeknight dinner with this mouthwatering Savory Sesame-Ginger Flank Steak. Marinated in a flavorful blend of soy sauce, garlic, sesame seeds, and ginger, this dish offers a delightful balance of savory and sweet notes. The marinade not only tenderizes the beef but infuses it with dynamic flavors that will leave your taste buds wanting more. Prepare this dish by marinating the flank steak for anywhere between 4 hours and 2 days, making it a perfect make-ahead meal. Serve with a refreshing green salad and a side of grilled seasonal vegetables for a complete and satisfying dinner that’s both nutritious and delicious. This recipe, inspired by culinary traditions of the Northwest, can easily become a family favorite.
N/A
Servings
433
Calories
9
Ingredients
Ingredients
beef flank steak
2 lbs (fat trimmed)
soy sauce
1/2 cup (low sodium preferred)
olive oil
1/4 cup (extra virgin)
brown sugar
1/4 cup (firmly packed)
green onion
1/4 cup (minced)
sesame seeds
3 tablespoons (toasted if desired)
garlic cloves
2 (peeled and crushed)
black pepper
1/2 teaspoon (freshly ground)
ground ginger
1/2 teaspoon (fresh or dried)
Instructions
1
Start by rinsing the flank steak under cold water and patting it dry with paper towels. It’s important to remove any excess moisture to ensure the marinade adheres well.
2
In a large 1-gallon zip-lock bag or a deep mixing bowl, combine the soy sauce, olive oil, brown sugar, minced green onions, sesame seeds, crushed garlic, black pepper, and ground ginger. Mix well until the sugar is dissolved and all ingredients are evenly distributed.
3
Add the flank steak to the marinade, ensuring it is fully submerged. Seal the bag tightly or cover the bowl with plastic wrap. Refrigerate and let it marinate for at least 4 hours, or up to 2 days for more intense flavor. Turn the bag occasionally during this time to evenly coat the steak.
4
Once marinated, remove the steak from the bag and allow excess marinade to drain off. Preheat your grill to medium-high heat, which should be hot enough that you can hold your hand at grill level for only 3 to 4 seconds.
5
Place the steak on the grill and close the lid. Grill for 9 to 12 minutes, turning occasionally for even cooking. Look for a medium-rare doneness with a nice sear, indicated by a pink center.
6
After grilling, transfer the steak to a serving platter and let it rest for about 10 minutes. This allows the juices to redistribute for a tender steak.
7
Finally, slice the steak thinly across the grain at a slight diagonal to enhance tenderness. Serve immediately with your choice of salad and grilled vegetables.
Nutrition Information
28
Fat
10
Carbs
32
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in the Savory Sesame-Ginger Flank Steak recipe?
The main protein is 2 pounds of beef flank steak with the fat trimmed.
How long should the flank steak be marinated?
The steak should be marinated for at least 4 hours, but it can go up to 2 days for a more intense flavor.
What are the primary flavor components of the marinade?
The marinade consists of soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, black pepper, and ground ginger.
How do I prepare the steak before adding it to the marinade?
Start by rinsing the flank steak under cold water and patting it dry with paper towels to ensure the marinade adheres well.
What is the recommended cooking method for this recipe?
The steak is cooked on a grill preheated to medium-high heat.
How long does the steak need to grill?
Grill the steak for 9 to 12 minutes, turning it occasionally for even cooking.
What level of doneness should I look for when grilling?
The recipe suggests cooking the steak to a medium-rare doneness, indicated by a pink center.
How can I tell if the grill is at the correct temperature?
The grill is ready when it is hot enough that you can only hold your hand at grill level for 3 to 4 seconds.
Should I let the steak rest after cooking?
Yes, transfer the steak to a serving platter and let it rest for about 10 minutes to allow juices to redistribute.
What is the best way to slice a flank steak?
Slice the steak thinly across the grain at a slight diagonal to enhance its tenderness.
What type of soy sauce is recommended?
A low sodium soy sauce is preferred for this recipe.
How many calories are in a serving of this dish?
There are approximately 433 calories per serving.
What is the protein content per serving?
Each serving contains approximately 32 grams of protein.
How much fat is in this recipe?
The recipe contains 28 grams of fat per serving.
How many carbohydrates are in this steak dish?
There are 10 grams of carbohydrates per serving.
Can I use fresh ginger instead of ground?
Yes, the recipe notes that ground ginger can be either fresh or dried.
What are some recommended side dishes for this meal?
It is recommended to serve the steak with a refreshing green salad and a side of grilled seasonal vegetables.
Is this recipe considered a quick dinner?
While it requires marination time, the actual cooking and prep time make it a great make-ahead meal for a quick weeknight dinner.
What type of oil should be used in the marinade?
The recipe calls for 1/4 cup of extra virgin olive oil.
Should the brown sugar be packed?
Yes, the recipe specifies 1/4 cup of firmly packed brown sugar.
What preparation is needed for the garlic?
The garlic cloves should be peeled and crushed.
Do I need to toast the sesame seeds?
Toasting the sesame seeds is optional but can be done if desired for extra flavor.
What size bag should I use for marinating?
A large 1-gallon zip-lock bag is recommended for marinating the steak.
How many ingredients are in this recipe?
There are a total of 9 ingredients in this recipe.
What region's culinary traditions inspired this dish?
This recipe is inspired by the culinary traditions of the Northwest.
What is the purpose of the marinade besides flavor?
The marinade also serves to tenderize the beef.
How should I handle the marinade during the refrigeration process?
You should turn the bag occasionally during the marination period to ensure the steak is evenly coated.
What should I do with the excess marinade before grilling?
Remove the steak from the bag and allow any excess marinade to drain off before placing it on the grill.
Is the green onion chopped or minced?
The recipe calls for 1/4 cup of minced green onion.
What is the texture profile of this dish?
The dish offers a balance of savory and sweet notes with a tender, seared beef texture.