Soy-ginger flank steak

Serves 6

A modified teriyaki steak, this kid-friendly dish also has plenty of flavor going on for adults. Flank is a thin and somewhat chewy cut of meat, and is best rare. Take it out of the oven before it’s fully done, because it continues to cook while it’s sitting and reabsorbing its juices. Then slice the steak on a diagonal against the grain, which gives it a professional look. Serve with generous spoonfuls of rice and steamed broccoli.

Vegetable oil (for the baking sheet)
1 tablespoon vegetable oil
1 piece fresh ginger (2 inches), finely grated
1 clove garlic, finely chopped
1/2 cup low-sodium soy sauce
1/4 cup dark brown sugar
1/4 teaspoon crushed red pepper (optional)
1 flank steak (2 1/2 pounds)
Salt and pepper, to taste
Juice of 1 lime
2 scallions, thinly sliced (for garnish)
1. Turn on the broiler. Lightly oil a rimmed baking sheet.

2. In a small saucepan over medium heat, heat the oil. Add the ginger and garlic. Cook, stirring, for 3 minutes or until the mixture turns golden. Add the soy sauce, brown sugar, and crushed red pepper, if using. Bring to a boil over medium-high heat, lower the heat and simmer, stirring occasionally, for 4 minutes or until slightly reduced. Remove from the heat and set aside to cool to room temperature.

3. Sprinkle the steak lightly on both sides with salt and pepper. Place the meat on the sheet. Pour 1/4 of the marinade over it and use a brush or a spoon to coat the meat evenly.

4. Broil the steak about 6 inches from the element for 5 minutes. With tongs, turn the steak, brush with 1/4 of the marinade, and broil 4 to 5 minutes more or until a meat thermometer inserted into the thickest part of the steak registers 135 degrees for rare meat (the steak will continue cooking and rise to 140 degrees). If you prefer well-done meat, continue broiling for 2 minutes more. Brush again with marinade. Let the meat sit on a cutting board for 5 minutes.

5. Slice the meat thinly on the diagonal against the grain. Fan the slices on a serving platter, brush with more marinade, and sprinkle with lime juice. Garnish with scallions.  

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