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Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Serves 4
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
The Best of Bridge

This recipe is available in the book Best of Bridge Sunday Suppers.