Behind the Lace Curtains-Sunday Dinner, Ginger Flank Steak

“The way to a man’s heart is through his stomach”, or so the saying goes.  When Jamey and I first started dating, he was living in a house on West Second Street. It had the littlest kitchen I’ve ever saw in my life.  The kitchen in my apartments were bigger than this one!  We would cook often at his home, and one dinner I made was one I saw Rachel Ray making.  I figured I could make it, too, and so can you!

2 inches fresh ginger root, peeled and grated
1/4 c. tamari aged soy sauce (I used regular soy sauce but recommend low sodium soy sauce.  Good luck finding tamari soy sauce in rural America unless you order online.)
2 limes, zested and juiced.
3 T. vegetable oil
2 T. grill seasoning (Rachel recommended Montreal Steak Seasoning by McCormick and that’s what I used)
2 pounds flank steak
4 scallions, root end trimmed
Handful cilantro leaves, chopped

Preheat grill pan or indoor/outdoor grill to high.  Combine ginger, soy sauce, lime juice, oil and grill seasoning in a large sealable plastic bag.  Add meat to marinade and coat evenly.  Let stand 10 minutes then grill meat 6 to 7 minutes on each side.  When finished, sprinkle generously with scallion, lime zest and cilantro.

Rachel served the steak with wasabi smashed potatoes and sesame-soy green beans and peppers-recipes to follow in coming weeks!

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