Ingredients
- 1/4 cup oil (toasted sesame oil)
- 1 tablespoon fresh lime juice, plus wedges for serving
- 1 tablespoon honey
- 8 cloves garlic, peeled
- Gingerroot (one 5-inch piece, peeled and thinly sliced)
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds beef flank (1 steak)
How to Make
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Step 1: Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight (I do overnight turning the beef frequently).
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Step 2: Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°.
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Step 3: Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.
We hope you enjoy this recipe!
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