Some people will go to great lengths for a good steak. My dad is one of those. In the dead of New Jersey winter, he’d trudge out to the backyard to dig the barbecue out from underneath a snowdrift so he could grill steak for dinner.
Sure, he could have cooked it indoors in a cast-iron skillet or under the broiler, but there’s something about cooking over an open flame — and the unique smokiness that imparts — that imbues even humblest piece of red meat with a flavor that’s hard to surpass.
Steak night always feels like a special occasion, and you can treat your family to one even when you’re eating healthy. Use this simple recipe that combines ginger, garlic, soy sauce, and honey to create an umami sauce that gives lean flank steak a richer flavor and makes the meat more tender. Serve it in four ounce portions and pair it broccoli, or another vegetable you prefer.
For the most flavorful steak, give the marinade at least an hour to absorb into the meat. Place the steak into a shallow dish and pour the sauce over the top. Put it in the fridge and let it marinate for 30 minutes. Then, flip the steak over and marinate 30 minutes more to make sure both sides are exposed to the sauce.
If you don’t have a shallow dish handy, put the steak and marinade mixture into a sealable plastic bag, close, and refrigerate. Let the steak marinate for up to four hours.
Before cooking, let the steak sit out at room temperature for 30 minutes to an hour. Placing a cold steak on a flaming-hot grill can cause it to cook unevenly, giving you a charred exterior and a blue center.
When it’s time to cook, lay the steak on the grill where you can see the coals glowing red but not where the steak would be in the flames. Now, close the lid! If you’re looking, you’re not cooking.
After 5-8 minutes, flip the steak over and close the lid again for another 5 minutes. Open the lid to test the doneness of the meat, now, finish the steak with the lid open until it’s done to your preference. Rare is 120° F, medium rare is 125° F, and medium is 130° F.
The final crucial step after the steak is cooked is to let it rest before slicing. This allows the juices to settle back into the meat instead of escaping onto your cutting board. Cut thin slices, against the grain, for tender, mouthwatering steak.
Watch the video below to see how it’s done!
Ginger Soy Flank Steak
- 2-inch slice fresh ginger, peeled, finely chopped
- 3 cloves garlic, finely chopped
- 1 Tbsp. crushed red pepper
- 2 Tbsp. fresh lime juice
- 1 Tbsp. raw honey
- ¼ cup reduced-sodium soy sauce
- 1 tsp. sesame seed oil
- 1½ lbs. flank steak (or tenderized round steak)
Combine ginger, garlic, red pepper, lime juice, honey, soy sauce, and oil in a small bowl; whisk to blend.
Place steak in a shallow dish. Pour ginger mixture over steak; marinate, covered, turning once, for 1 hour in the refrigerator.
Preheat grill or broiler on high.
Grill or broil steak for 5 to 8 minutes on each side, or until the internal temperature reaches desired temperature on your meat thermometer (rare is 120° F., medium rare is 125° F., medium is 130° F.). Remove from heat; let steak rest for 5 to 10 minutes before slicing.
Slice steak thinly against the grain.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Add a side salad or veggies for dinner. Add veggies and an FFC for lunch.
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