Sweet and Spicy Grilled Flank Steak
March 30, 2025
Melissa Clark's Sweet and Spicy Grilled Flank Steak delivers a flavor explosion with minimal effort. Grill, slice, and serve with crusty bread and a simple salad – dinner perfection, made easy. I marinate the flank steak overnight for maximum flavor.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Ingredients
3 tablespoons scallions, coarsely chopped
1 tablespoon ginger, finely chopped
1 fresh jalapeño, seeded if desired, coarsely chopped
2 garlic cloves, finely chopped
1 tablespoon light brown sugar
1 teaspoon sriracha or other hot sauce (or to taste)
2 tablespoons extra-virgin olive oil
Directions
1In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
2Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
3When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.
Recipe from Melissa Clark, New York Times Cooking.
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