People assume that I love to cook because I write a blog about cooking. In a sense, I guess that is true. What I enjoy is being with my family & friends, working towards putting great tasting food together for all of us to eat and share. Even when it is just Eric & I, we are connecting and talking while cooking together.

BTB (before this blog), we didn’t try out new recipes very frequently. I had about 6 different meals I would make per season, if I had to cook. Eric was the one searching out new recipes to try, usually on weekends and usually cooking them by himself. Now, I am all about new recipes. BTB, steak on the grill meant some Montreal seasoning sprinkled on a piece of steak. Pretty quick and tasty but little thought and work involved. We’ll still do that occasionally, but since we don’t eat a lot of beef, when we do, it has to be something new & different so I can blog about it. This change is for the better! Our latest steak find has an Asian flair to it from the fresh ginger and sesame oil in the marinade.

Ginger Marinated Steak

Ginger Marinated Steak (adapted from saveur.com)  Serves 2–4

Ingredients:

• 1/4 cup toasted sesame oil
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1 tablespoon honey
• 8 cloves garlic, peeled
• 1 3″ piece fresh ginger, peeled and chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds flank steak

Instructions:

Using a wand blender or a food processor, blend the oil, lime juice, honey, garlic, ginger, salt and pepper until smooth.

Blend the marinade ingredients together.

Place the thawed steak in a Ziploc bag and pour the marinade over the steak. Let the steak marinate at room temperature for 30 minutes or in the refrigerator for up to 12 hours.

The longer the steak stays in the marinade, the more ginger flavor it will have.

Heat the grill to medium-high. Remove the steak from the marinade and grill it, 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°.

Eric is a pro on the grill!

Let the steak rest for 10 minutes. Thinly slice the meat against the grain and serve with lime wedges, if desired.

Asparagus & baked potatoes are favorite steak sides.

I do love to eat good food! ~Linda 

Ginger Marinated Steak (adapted from saveur.com)   Serves 2–4

Ingredients:

• 1/4 cup toasted sesame oil
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1 tablespoon honey
• 8 cloves garlic, peeled
• 1 3″ piece fresh ginger, peeled and chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds flank steak

Instructions:

Using a wand blender or a food processor, blend the oil, lime juice, honey, garlic, ginger, salt and pepper until smooth. Place the thawed steak in a ZipLoc bag and pour the marinade over the steak. Let the steak marinate at room temperature for 30 minutes or in the refrigerator for up to 12 hours.

Heat the grill to medium-high. Remove the steak from the marinade and  grill it, 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 the steak rest for 10 minutes. Thinly slice the meat against the grain and serve with lime wedges.