Ginger Soy Marinated Flank Steak

I’ll fill you in on a secret. Kids will eat meat that isn’t cooked until it screams for mercy. In fact, I’ve found many prefer their burgers and steak prepared on the medium-rare side. When I first started making them for Isabella, I followed the recommendations in most every parenting book and served it to her well-done. As she pushed it aside and looked at me tight-lipped, I just figured she might be exercising an early vegetarian preference.

Then I looked at the twice-killed steak and didn’t blame her. Who would want this charred piece of meat? I decided to trust my motherly instinct and started serving it medium-rare to medium. She still raises an eyebrow every time I make it, though, so those early well-done memories obviously left a lasting impression. When she asked what was for dinner recently and I told her steak, her prompt response was “you know I’m not going to like that”.

Honestly, I figured she was right because I’d decided to give it an Asian flair with some soy sauce and fresh ginger, but since my policy is to make one meal and hope there’s at least a few things she’ll eat, it didn’t matter to me. The rest of the meal was a buttery polenta, arugula salad with strawberries and toma celena cheese and fresh fruit—she’d surely find something there to please her palate.

Now, normally I would’ve thrown this on the grill, but when I made it originally back in March, it was my first venture in the yard since winter. Upon unveiling the grill for the season, I discovered the ignitor on our gas grill was broken. We were also fresh out of fireplace matches and don’t own one of those handheld ignitors, so I had to make due with the oven broiler. I’ve left the directions as-is from that day. Feel free to throw it on the grill, and if you’re a city dweller with no access to the outdoors, then consider this recipe a summer gift!

Oh, and wondering how dinner turned out that night? I love a surprise twist, so the fact that there were no leftovers, was fine. Isabella went back for seconds, and even thirds. Imagine a lion who’d gone vegetarian for years and suddenly remembered she was a full-on carnivore. It was one small victory for mom, and while I did resist the temptation to do one of those “in your face dances”, I did tell her I was really proud that she tried it. The fact that she loved it had me dancing on the inside.


Ginger Soy Marinated Flank Steak

serves 4

If you’re wondering where this lovely-looking flank cut came from, then check out Grazin’ Angus Acres’ farmers’ market schedule. You can call ahead and place an order for it too.

p.s. Dan Gibson was recently on NBC’s Nightly News, so be sure to watch the video on GAA’s homepage. I also had the pleasure of visiting the farm recently and will fill you on that magnificent day soon.

For Marinade

1 teaspoon thinly sliced fresh ginger

1 clove garlic, thinly sliced

1 tablespoon sesame oil

1/4 cup soy sauce

1 teaspoon coarse sugar or honey

Salt and freshly ground pepper, to taste

1 1/2 pound flank steak

1/4 thinly sliced scallions

Add all the marinade ingredients to a heavy duty zip-top plastic bag. Close bag and shake very well to combine. Add steak to bag and let marinate at least four hours, and preferably overnight.

Preheat oven broiler. Drain steak, reserving marinade, and place on a rack fitted inside a rimmed baking sheet. Cook steak under broiler 5 to 7 minutes, until nicely browned on top. Turn and cook an additional 5 to 7 minutes.

Meanwhile, pour marinade into a small pot and bring to a boil. Cook for two minutes at a vigorous boil, then reduce to a simmer and cook for five more minutes—juices will reduce a bit. Let steak rest at least two minutes before slicing. Arrange on a platter, pour over reduced juices and scatter sliced scallions over top to serve.

Note: This can also be cooked on a preheated gas grill or prepared charcoal grill.

More barbecue inspiration from my friends at Food Network for their #SummerSoiree:
The Lemon Bowl: Tart Cherry Chinese BBQ Pulled Pork
Feed Me Phoebe: Grilled Lamb Kebabs with Lebanese Tomato Salsa
Weelicious: Southern-Style Pork Tenderloin
The Heritage Cook: Caprese Grilled Cheese Sandwiches (Gluten-Free)
Napa Farmhouse 1885: BBQ Pork Ribs
Red or Green: BBQ Salmon with Hot Pepper Jelly Glaze and Marinated Tomatoes
Domesticate Me: Fiery Barbecue Flank Steak Tacos with “Summer Mess” Salsa
Devour: 5 BBQ Sandwiches
FN Dish: The Beauties of Barbecue


  • Auntie Joan

    Now hold on just a minute there Missy! I seem to remember another little girl who sat and watched me and her sister eat at Arthurs, while she had pickles and water, turning her nose up at any kind of hamburger.
    Ah, those were the days. Should have seen that stubborn streak coming. But you were so cute, even with the “look.”
    Look at you now! You surprise me with every recipe you make.

  • merry jennifer

    We always served our kids VERY well done meats – and none of us liked it that way. One day earlier this year, my husband took a flank steak off the grill, cooked to the perfect temp for medium-to-medium well. It was nice and pink in the middle, so much so that my husband got freaked out and started microwaving his serving of steak. The kids and I ate it just the way it was, and it was great. Madeline (the 6 yo) told me after she cleared her plate that she really liked the steak pieces, “especially the pink ones!”
    We learned a lesson that night.

  • Jen @ My Kitchen Addiction

    This looks lovely! I need to get a friend of mine to read your blog. She swears her little boy won’t eat anything, but I don’t think she really gives him a chance. She doesn’t usually listen to me, but I can’t say I really blame her since I don’t have kids… Only a husband (which can be kind of like a kid sometimes)!

  • Gillian

    I made this a couple of weeks ago and it was delicious. I don’t normally cook red meat but this was so simple and savory that I will definitely make it again. There are no kids in my household but my boyfriend liked it so that should count for something!