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Serves six.
ingredients
5 large cloves garlic, peeled
1-inch chunk fresh ginger, peeled and thinly sliced
1/3 cup thinly sliced scallions (white and tender ight green parts)
6 Tbs. peanut oil
3-/2 Tbs. soy sauce
1-/4 tsp. toasted sesame oil
Freshly ground black pepper to taste
2 to 2-1/2 lb. flank steak, trimmed of excess fat
Kosher salt
1-1/2 Tbs. rice vinegar
how to make
Heat the broiler to high with the rack as close to the heat source as possible, or heat a gas grill, covered, to high.
Put the garlic and ginger in a food processor and pulse until roughly chopped. Scrape the sides with a spatula, add the scallions, 3 Tbs. of the peanut oil, 2 Tbs. of the soy sauce, 1 tsp. of the sesame oil, and process until the mixture has a paste-like texture and the garlic and ginger are minced. Season well with pepper. Use the thin tip of a sharp knife to score both sides of the meat in a diagonal crosshatch pattern, going across the grain, making each slit about 1/4-inch deep. Put the meat in a 9x13-inch nonreactive dish and season well with salt. Pour the marinade over the meat and rub it into the scored crevices.
Lay the meat either on a cold broiler pan or on the hot grill; broil or grill, turning once, until done to your liking, 8 to 10 minutes. Using tongs, transfer the meat to a warmed serving tray and let it rest for 5 minutes. In a small bowl, whisk together the remaining 3 Tbs. peanut oil, 1-1/2 Tbs. soy sauce, 3/4 tsp. sesame oil, and the rice vinegar. Slice the meat thinly on the diagonal and serve drizzled with the sauce.
Make Ahead Tips
You can marinate the steak a day ahead, refrigerated, but salt it just before cooking.
Variations
This marinade is also delicious on skirt steaks, fresh skin-on salmon fillets, and skinless tuna steaks.
From Fine Cooking 52, pp. 86b
August 1, 2002
photo: Scott Phillips
