Cassie’s Ruminations

Ginger Lime Flank Steak

Yet another recipe inspired byEveryday Food: Great Food Fast. We’re coming to the end of the ones we marked, so new cookbooks o’ the month or so coming soon 😛 The flavors in the marinade were hardly noticeable, but any longer and the lime juice would have started to make the meat mealy, so I’m not quite sure where to go with this one. I think it’ll just end up it the “not bad, but not doing again” pile. Oh well. I served this with some roasted portabella mushroom slices and steamed snap peas.

Ginger Lime Flank Steak
Serves 3

For the marinade:
2 tbsp soy sauce
1/4 cup fresh lime juice
2 tbsp freshly grated ginger
1/4 tsp red pepper flakes

1.5-1.75 lbs of flank steak
Kosher salt and black pepper
2 tsp canola oil

Mix together the marinade ingredients in a large zip top bag. Add the flank steak and marinate at room temperature for 30 minutes.

Preheat the oven to 425 degrees.

Heat the oil in a large cast iron skillet over medium high heat. Remove the steak from the marinade and season generously with salt and pepper. Sear in the skillet on both sides, about 7 minutes per side, then move to the oven to finish cooking for about another 5-10 minutes.

Let rest for 10 minutes, then slice thinly against the grain and serve warm.