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Grilled Flank Steak with Ginger Marinade

This recipe prepares a flavorful grilled flank steak using a quick ginger, garlic, and sesame oil marinade. The steak is marinated, grilled to medium-rare perfection, rested, and then sliced thinly against the grain for a tender and juicy main course.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 3 people
Calories 1760.4 kcal

Equipment

  • 1 Nonreactive Dish or Large Resealable Bag For marinating
  • 1 Grill Pan Or outdoor grill
  • 1 Cutting Board For resting and slicing

Ingredients
  

Main

  • 1 5-inch piece ginger, sliced thinly
  • 1/4 cup sesame oil
  • 8 medium garlic cloves smashed
  • 2 teaspoons freshly squeezed lime juice
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds flank steak trimmed of fat and sinew

Instructions
 

  • In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
  • Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
  • Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

Notes

Ensure the flank steak is trimmed properly for even cooking. Marinating at room temperature for 30 minutes accelerates the process, but refrigerating up to 24 hours allows for deeper flavor penetration. Bringing the steak to room temperature before grilling promotes even cooking. Cook to medium-rare for optimal tenderness; flank steak can become tough if overcooked. Resting the steak is crucial for juicy results, allowing juices to redistribute before slicing thinly against the grain.