My family’s old stand-by.
Soaked in soy sauce, ginger, and garlic, then roasted or grilled to crusty-edge perfection, this absurdly simple preparation is flavor-packed and super versatile—eat it with chimichurri and a summery corn salad tonight, then fold the leftovers into tacos, Thai lettuce wraps, or a breakfast hash tomorrow. If you keep it simple, you can crank out steak for all kinds of meals.
Time: 30 minutes to twelve hours, mostly inactive
Active Time: 15 minutes
Serves: 4–6
1. Combine all ingredients in a large plastic bag
Toss all the ingredients into a bag. Place the steak in there, too, and move things around so the steak is coated with liquid, and any solids (like the minced garlic) are evenly dispersed.
2. Marinate for at least 30 minutes, or up to 12 hours
Place in the fridge and let it marinate. It already has a lot of flavor after 30 minutes, but you can also leave it overnight.
3. Broil or grill
To broil: Turn on your broiler to its highest setting. Position an oven rack close to the broiler, and put a sheet pan in there for five minutes to preheat.
Pull the steak out of the bag, and place it on the sheet pan. (There will be lots of liquid in the bag. You can toss it or make a pan sauce: reduce in a small pot over medium heat for 15 minutes or until thick and velvety.) Broil for 8 minutes on one side, no flip required. It should have a nice crust on the edges. This step will probably create some smoke, so turn on your fan.
To grill: Get that grill super hot. Pull the steak out of the bag with some big tongs, and place it directly on the grill. Cook 4–5 minutes per side.
4. Slice and serve
Remove from the heat and let it chill out for a few minutes before slicing. Using a sharp knife, slice thin pieces on the bias, against the grain. It should be nice and rosy in the middle.
