Grilled Steak with Mushrooms and Scallions
The fresh ginger, honey, black pepper and soy in this simple marinade results in a juicy, grilled steak with lots of complementary flavors. To serve, thinly slice the steak, sprinkle with sesame seeds, top with the optional scallion and mushroom sauce.
1 (1 3/4 - 2 lbs.) flank steak
1 Tbsp. finely grated fresh gingerroot* (See note on grating ginger)
2 Tbsp. low-sodium soy sauce
2 Tbsp. honey or brown sugar
2 Tbsp. olive or vegetable oil
2 Tbsp. rice vinegar (not rice wine vinegar)
1/2 tsp. freshly grated black pepper
1 1/2 Tbsp. sesame seeds, toasted
- Place steak in a rectangle, lasagna-type glass dish.
- In a small bowl, whisk together the fresh ginger, soy sauce, honey or brown sugar, oil, vinegar and black pepper. Pour over the steak and turn steak once. Cover and refrigerate. Let marinate for about an hour (or up to 4 hours), turning once during this time.
- Preheat the grill on medium high. Grill the steak over medium to medium-high heat, grill cover down, for 6 to 8 minutes on each side, for medium rare. To check for doneness, make a tiny nick in the thickest part of the steak. Remove steak, and let rest for 5 minutes. Slice thinly, on an angle, against the grain. Place slices on a serving platter and sprinkle with sesame seeds; pour any accumulated juices over the slices.
1 Tbsp. olive or vegetable oil
1 1/2 cups cremini or button mushrooms, thinly sliced
1 bunch scallions, trimmed, rinsed and finely sliced or chopped, (about 1 cup)
2 teaspoons finely grated fresh gingerroot
2 tsp. low-sodium soy sauce
1 tsp. rice vinegar
- In a medium skillet, heat the oil on medium to medium-high and sauté, stirring occasionally, until the mushrooms are cooked, 4 to 5 minutes. Add the scallions and ginger and sauté 1 minute more, stirring often, until scallions soften slightly. Season with the soy sauce and rice vinegar. Spoon over the steak or serve on the side in a small bowl.