Soy-Ginger Flank Steak

By Katie Workman
from The Mom 100 Cookbook 

The combination of garlic and soy and ginger with a bit of brown sugar are just a complete home run, and this glaze sure has enough going on to make the grown-ups happy. There’s a simplified teriyaki quality to the whole thing.

Serves 6 to 8

1 tablespoon vegetable or canola oil
11⁄2 tablespoons finely grated peeled fresh ginger
1 tablespoon minced garlic
2⁄3 cup low-sodium soy sauce, or 1⁄2 cup regular soy sauce and 3 tablespoons water
1⁄2 cup lightly packed light or dark brown sugar
1⁄2 teaspoon red pepper flakes (optional)
1 flank steak (21⁄2 to 3 pounds)
freshly ground black pepper
thinly sliced scallions, both white and light green parts (optional), for serving
lime wedges, for serving
hot cooked rice, for serving

1. Preheat the broiler and if you have an adjustable rack make sure it is as close to the heat source as it can get.

2. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar, and red pepper flakes, if using. Increase the heat to medium-high and let the soy glaze simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set the glaze aside to cool for about 5 minutes.

3. Season the flank steak lightly with black pepper. Brush the top side of the flank steak with some of the soy glaze, then broil it for 4 minutes. Using tongs, turn the steak, then brush the second side with the glaze. Broil the flank steak until it is done to your liking, about 4 minutes longer for medium-rare. Transfer the steak to a cutting board and let it sit for 5 minutes. Meanwhile, bring the remaining soy glaze to a simmer over low heat.

4. Thinly slice the flank steak across the grain and brush the slices with some of the reheated soy glaze. Transfer the sliced steak to a platter and scatter the scallions, if using, on top. Arrange the lime wedges on the edge of the platter for people to squeeze over their steak if they like. Put the rest of the soy glaze in a small pitcher or bowl to serve at the table for drizzling over the rice.

To read the review for The Mom 100 Cookbook, please click here

Recipe from The Mom 100 Cookbook by Katie Workman. Workman Publishing, $19.95, distributed by Thomas Allen & Son in Canada. Available from all leading booksellers. Excerpted by permission of the publisher. All rights reserved.