Ginger-Soy Flank Steak
This recipe has received rave reviews from Scramble fans for years. The ginger-soy marinade, which by the way is fabulous on almost any meat or fish, both tenderizes the meat and adds massive amounts of flavor with almost no effort.
- 1 1/2 - 2 lbs. flank steak
- 6 cloves garlic minced, about 1 Tbsp.
- 1 Tbsp. fresh ginger peeled and minced
- 3 scallions white and green parts finely sliced
- 2 Tbsp. peanut oil
- 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 2 tsp. rice vinegar or rice wine vinegar
- Put the flank steak in a flat dish with sides just large enough to hold it in one layer.
- In a small bowl, whisk together the remaining ingredients and pour them over the steak. Flip the steak a few times to coat it with the sauce. Refrigerate it for at least 30 minutes and up to 24 hours.
- Preheat the grill to medium-high, or preheat the broiler. Transfer the steak to the grill or a broiler pan, reserving any remaining sauce. Grill or broil the meat for 4-6 minutes per side until it is browned on the outside and only slightly pink in the middle.
- In a small saucepan, bring any remaining marinade to a low boil for 2 minutes, and transfer it to a serving bowl. Slice the meat on the diagonal (try to go against the grain of the steak so it won’t be tough) and serve it immediately with the sauce on the side, or refrigerate it for up to 3 days before serving.
Slow Cooker Directions:
- It’s best to use a steak that is thinner than 1” for this recipe if you are making it in a slow cooker. In the bowl of the slow cooker, whisk together all of the ingredients except the steak. Add the steak, then flip it a few times to coat it with the sauce. Add water until it covers the steak halfway up the sides. Cook in the slow cooker for 5-6 hours on high or 8 hours on low for a frozen steak, or 3-4 hours on high or 6 hours on low if your steak has been thawed. Cooking can be adjusted for thickness of steak and preferred level of done-ness. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions:
- Brown the meat using the SAUTE function by cooking it on one side for about 3 - 4 minutes and then flipping it and browning the other side.
- While the meat is browning, whisk the remaining ingredients together. Once the meat is browned, deglaze the pot using about a 1/4 cup of water, and scrape up anything that has stuck to the bottom of the pot.
- Add the sauce and then cook on HIGH pressure for 10 - 15 minutes, depending on desired degree of doneness. Use Natural Pressure Release. Add 5 minutes extra cooking time of steak is frozen.
Do Ahead or Delegate: Peel the garlic, peel and mince the ginger, slice the scallions, make the marinade and marinate the steak in the refrigerator, or fully prepare and refrigerate the steak. Scramble Flavor Booster: Add ¼ - ½ tsp. Asian chili sauce or crushed red pepper flakes to the marinade. Tip: If you’re willing to fork over a little more cash, grass-fed beef is the way to go. Animals that are grass-fed are healthier (and probably happier) and as a result, their meat (and milk) is better for us. Additionally, grass-fed meat is lower in artery-clogging saturated fat and higher in heart healthy omega-3 fats. Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 12g, 18%; Saturated Fat: 4g, 20%; Cholesterol: 55mg, 18%; Sodium: 600mg, 25%; Total Carbohydrate: 2g, 1%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 24g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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