Tuesday, March 20, 2007

Flank Steak with Lime Marinade

1/3 Cup freshly squeezed lime juice, (about 4 limes)
2 Tablespoons soy sauce
2 scallions, thinly sliced (about 1/3 cup)
2 Tablespoons minced, peeled fresh ginger
1/2 Teaspoon red-pepper flakes
1 1/2 Pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.

Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

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