As a kid, I wasn’t crazy about broccoli; I didn’t much like flank steak; nor did I care for large chunks of ginger in my food.
In recent years, however, I’ve rediscovered flank steak. It’s a great cut to grill or broil; the trick is not to overcook. I also now enjoy the combination of flank steak and ginger; the difference is that the ginger is finely minced and part of the rub-marinade for the flank steak.
Flank steak, by the way, is not actually “steak”. It is a cut that comes from a cow’s abdominal muscle and it is relatively inexpensive. Flank steak is very lean and contains very little fat, so you want to be careful not to overcook it. Flank steak is low in calories and an excellent source of lean protein, as well as vitamins B6 and B12 and thyroid-supporting minerals, like zinc, selenium and iron.
Flank steak, by the way, is not actually “steak”. It is a cut that comes from a cow’s abdominal muscle and it is a relatively inexpensive cut. Flank steak is a very lean and contains very little fat, so you want to be careful not to overcook. Flank steak is an excellent source of lean protein, vitamins B6 and B12 and thyroid-supporting minerals, like zinc, selenium and iron.
1 to 1-1/4 pounds pasture-raised flank steak, rinsed and patted dry
2 tablespoons minced gingerroot
Celtic sea salt
Freshly ground black pepper
Juice of 2 limes
Place flank steak in a 10-inch Pyrex pie plate or other non-reactive pan large enough to hold it. Season flank steak on both sides with Celtic sea salt and pepper. Spread minced ginger over both sides of the flank steak. Pour lime juice over steak. Cover pie plate with plastic wrap and let steak marinate in refrigerator for at least 30 minutes.
Heat oven to “Broil”. Place rack on top. Broil steak for 2 minutes, each side, on top rack (closest to heat source) for total of 4 minutes. Depending on how thick the flank steak is, you may want to broil the steak another 2 to 3 minutes (each side) on the lower rack. Be careful not to overcook as flank steak is very lean.
Let rest 5 minutes, then slice and serve.