I like to throw this Ginger Soy Flank Steak on the grill during the summer months. It has an excellent Asian flavor from the ginger and soy sauce marinade. I also substitute tenderized round steak in this delicious Ginger Soy Flank Steak recipe. It cooks quickly and tastes so good.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
Check out all of Linda’s Beef Recipes using various cuts of beef.
- 2 tablespoons ginger root, fresh, minced
- 1 tablespoon garlic, minced
- 1 tablespoon red chili flakes
- Lime juice from 1 lime
- 1 tablespoon brown sugar
- 4 tablespoons soy sauce
- 1 tablespoon sesame seed oil
- 1 (1 1/2-pound) flank steak*
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In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour.
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Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
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Rare - 120 degrees F
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Medium Rare - 125 degrees F
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Medium - 130 degrees F
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What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at an internal temperature of 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
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Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.
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Makes 6 servings.
* Tenderized round steak may also be substituted in this recipe.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.