Grilled Ginger-Marinated Flank Steak
In desolate northern Nevada, the massive festival Burning Man conjures a weeklong city from thin air, bringing pop-up restaurants, bakeries, and bars. For her pop-up supper club at the festival, marketing consultant Victoria Davies created this grilled steak recipe, which first appeared in our June/July 2014 issue with Kevin Farrell’s story “Fire in the Desert.” Honey adds a contrasting sweetness to the charred tender beef suffused with ginger, lime, and garlic, which can be marinated anywhere from 30 minutes to overnight.
- 1⁄4 cup toasted sesame oil
- 1 tbsp. fresh lime juice, plus wedges for serving
- 1 tbsp. honey
- 8 cloves garlic, peeled
- 1 (5″) piece ginger, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 (1 1/2-lb.) flank steak
- Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight.
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.