Soy-Ginger Flank Steak

Living in southern California means that we pretty much bbq all year long but summertime (and the desire to leave the stove & oven OFF as much as possible!) means we bbq even more! I found this recipe in Food & Wine Magazine 6 years ago and it has been a favorite ever since! I love that I can prep it the night before, allow the marinade to soak in & then let Kurt throw it on the grill for a quick, delicious dinner.

Ingredients

One 2 lb flank steak (TJ's just started carrying all natural flank steak and it's only $1/lb more than Costco)

1/2 cup soy sauce

1/4 cup plus 2 tablespoons fresh lime juice (about 4 limes)

2 tablespoons finely grated fresh ginger (highly recommend using a microplane grater/zester)

2 tablespoons extra virgin olive oil

freshly ground black pepper (I usually omit this)

Directions

1. Using a small sharp knife, score the flank steak on both sides in a shallow crosshatch pattern and transfer to a shallow baking dish.

2. In a small bowl, combine the soy sauce, lime juice & ginger.

3. Pour 2/3 cup of the soy marinade over the flank steak and turn to coat. Let stand for 10 minutes (I let it marinade overnight sometimes). Reserve the remaining marinade.

4. Heat your bbq up to moderately high heat.

5. Remove the steak from the marinade & pat dry. Brush the steak with the olive oil & season with pepper if desired.

6. Grill the steak about 11 minutes for medium to medium-rare meat, turning occasionally.

7. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain. Drizzle with the reserved marinade and serve.