Tonight was all about ginger garlic flank steak! Let’s get real…nobody has time to spend 2 hours in the kitchen serving up Martha Stewart style dinners every night. If you have time on a Sunday or during the holidays that’s obviously when it’s more realistic to be able to dedicate the time to that type of cooking. For the rest of the days that you are running around like a crazy person trying to get everything accomplished, including dinner, this meal can easily fit into a hectic day. We really try our best to bring you meals that are healthy and inspiring but don’t require 100 ingredients and hours of cooking. This ginger flank steak is so simple to make and we promise that you won’t be slaving away in the kitchen all night long!
You can throw the steak in a ziplock bag the night before to marinade overnight. For the marinade just mix up soy sauce, sesame oil, olive oil, honey, fresh ginger, garlic and fresh squeezed lime juice and add it to the bag with the steak. When dinner time rolls around the next day, simply sear the steak on each side for about 3 minutes. Complete cooking by finishing it off in the oven at 425 degrees for about 5 minutes.
Stephanie Heymann Photography
You can serve the steak over rice or cauliflower rice like we have done and add a steamed veggie like green beans or broccoli. Dinner really doesn’t get much easier than this, and it’s delicious!!!
Stephanie Heymann Photography
- 1 pound flank steak
- 3 tablespoons low sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon oilve oil
- 2 teaspoons honey
- 1 teaspoon freshly grated ginger
- 2 cloves garlic - chopped
- juice of ½ fresh lime
- In a small bowl, mix ingredients for marinade and pour over steak in either a large ziploc bag or baking dish. Marinate in refrigerator for at least 2 hours or up to 24 hours.
- Preheat oven to 425°. Preheat grill pan on high heat. Sear meat on both sides for about 3 minutes each until a deep brown crust achieved. Transfer grill pan to oven and continue cooking for about 5 more minutes for medium rare or a little longer for medium.
- Remove from oven and transfer meat to cutting board and let it rest for 10 minutes. You can tent with foil loosley to keep warm.Cut thinly on the diagonal or against the grain to ensure the pieces are tender.
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