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Scanpan Evolution Collection

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Soy-Ginger Marinated Flank Steak

Serves: Makes 2 servings


  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon grated peeled ginger
  • 1 garlic clove, minced
  • 2 teaspoons hot chili sauce or paste, such as Sri Racha or gochuchang (gochuchang is best)
  • 2 teaspoons sugar
  • 1½ teaspoons Asian toasted sesame oil
  • 1 (1 to 1¼) pound flank steak
  • 2 scallions, finely chopped
  • 2 tablespoons toasted sesame seeds


Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

Make the marinade: In a small bowl, stir together soy sauce, vinegar, ginger, garlic, chili sauce, sugar and sesame oil. Place flank steak in a deep baking dish and pour marinade over it. Turn steak to coat well with marinade. Cover and set aside for 15 minutes, or refrigerate for 24 hours.

Prepare a gas grill for direct-heat cooking over medium-high heat, or use a broiler or stove-top grill pan.

Remove steak from marinade then transfer the remaining marinade to a glass measuring cup or bowl and set aside.

Oil grill rack if using gas grill, then grill steak for about 4 to 5 minutes each side until cooked medium-rare. Cooking time is the same for a broiler or grill pan.

Transfer steak to a cutting board and let stand, uncovered for 5 minutes. Meanwhile, cook the remaining marinade in a microwave for 1 to 2 minutes or until it boils. Remove marinade and transfer to a small serving bowl.

Thinly slice steak across the grain. Serve with the remaining sauce, scallions and sesame seeds.

Tested and perfected in the Sur la Table kitchen

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