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Ginger-Garlic Flank Steak with Dipping Sauce

Posted by Peggy on April 18, 2012

Ginger-Garlic Flank Steak with Dipping Sauce
Recipe: Ginger-Garlic Flank Steak with Dipping Sauce


  • 5 large garlic cloves, peeled
  • 1-inch chunk fresh ginger, peeled and thinly sliced
  • 1/3 cup thinly sliced scallions (white and light green parts only), plus extra for garnish
  • 6 tablespoons peanut oil, divided
  • 3 tablespoons soy sauce, divided
  • 1 1/2 teaspoons sesame oil
  • Red pepper flakes, as needed
  • 2-2 1/2 pound flank steak, trimmed of excess fat
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon sesame seeds, divided
  • Mixed greens, optional


  1. Place garlic and ginger in a food processor and pulse until thoroughly chopped. Scrape the sides with a spatula and add scallions, 3 tablespoons peanut oil, 1 1/2 tablespoons soy sauce and 1 teaspoon of the sesame oil. Process until thoroughly combined and pasty. Season to taste with red pepper flakes.
  2. With the tip of a sharp knife, score one side of meat in a 1/4-inch deep diagonal crosshatch pattern, against the grain. Place meat in a non-reactive dish (or gallon-sized plastic bag with a secure seal) and rub marinade into both sides of meat. Marinate 12-24 hours refrigerated. When ready to cook, remove meat from the refrigerator and allow to come to room temperature. Preheat broiler in oven and position rack as close to heat source as possible.
  3. Broil 4-5 minutes on each side for rare to medium-rare. Let steak sit 10 minutes before slicing into thin, diagonal strips against the grain. Make a dipping sauce by whisking together the remaining peanut oil, soy sauce, rice wine vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Sprinkle beef with reserved scallion, remaining sesame seeds, and serve over greens, if using.

Active Time: 15 minutes

Marinate Time: 12-24 hours

Broil Time: 8-10 minutes

Number of servings (yield): 6-10 when thinly sliced and served with salad

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