Ginger Flank Steak

Ginger Flank Steak
Photo by Scott Phillips


  • 1/3 cup thinly sliced scallions (white and tender ight green parts)
  • 1-inch chunk fresh ginger, peeled and thinly sliced
  • 2 to 2-½ lb. flank steak, trimmed of excess fat
  • 6 Tbs. peanut oil
  • Kosher salt
  • 1-½ Tbs. rice vinegar
  • 1-/4 tsp. toasted sesame oil
  • + 3 more ingredients
    • Freshly ground black pepper to taste
    • 5 large cloves garlic, peeled
    • 3-/2 Tbs. soy sauce

Heat the broiler to high with the rack as close to the heat source as possible, or heat a gas grill, covered, to high. Put the garlic and ginger in a food processor and pulse until roughly chopped. Scrape the sides with a spatula, add the scallions, 3 Tbs. of the peanut oil, 2 Tbs. of the soy sa...

View full recipe at Fine Cooking


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