Ginger-Lime Flank Steak

I could cook steak seven days a week and Ladd still wouldn’t get tired of it. This ginger-lime flank steak recipe is a great one to add to your rotation for easy dinners! It’s marinated in the most delicious concoction of fresh garlic, lime juice, and ginger and can be cooked on a grill or grill pan—whichever is easiest!

A few things to note about flank steak if you’re not used to cooking it regularly: It has amazing flavor and texture, but you have to be careful not to overcook it (medium-rare is best). You also need to slice it correctly (against the grain, always!), or it can turn out a little tough. Grab a good meat thermometer, follow those simple rules, and you’ll be good to go. Serve it with rice noodles or these sesame noodles, alongside this yummy summer noodle salad, or simply with white rice (here’s a refresher on how to cook white rice if you need it). So yummy!

What does it mean to slice against the grain?

Take a look at your flank steak, and you’ll see long lines of muscle fibers running through it—that’s the grain. Slice across those lines, not alongside them. Cutting against the grain shortens the muscle fibers, giving you tender, easy-to-chew pieces.

How long does leftover ginger-lime flank steak last in the fridge?

Leftover flank steak can be refrigerated in an airtight container for up to 3 days. Reheat it gently in a skillet or in the microwave to keep the steak from drying out.