Quick Marinated Steak
This is one of those back-pocket recipes that you pull out when you want something great, without a lot of dishes or fanfare – it’s a good, standby recipe for busy weeknights, Saturday afternoons, or really anytime you want an easy meal that tastes great. You can turn this into an entree with a side vegetables, or over pasta or salad greens; it’s also just as easily turned into sliced steak sandwiches – your possibilities are virtually endless!
- 1 – 2 lbs of steak such as skirt flank, NY strip, or top sirloin
- 2 TB extra virgin olive oil
- 3 tsp soy sauce
- 1/2 tsp ground ginger or 1 1/2 tsp grated fresh ginger
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 2 tsp rice wine vinegar
- Combine olive oil, soy sauce, ginger, garlic powder, black pepper, and rice wine vinegar in a small bowl.
- Place steak in a ziplock bag, pour the marinade over it. Massage the marinade into the steak for about 5 minutes and then refrigerate for at least 30 minutes and up to 4 hours.
- Heat a cast iron skillet over medium-high heat, or a grill to medium-high. Remove the steak from the marinade and sear for 3 to 4 minutes per side for medium-rare, or until desired doneness.
- Remove from heat and allow to rest for at least 10 minutes. If using a larger cut to divide, slice across the grain to serve.
Pictured is a skirt steak served the with sides of vegetables for dinner one night, and a couple of days later I used the leftovers over salad greens for an entree salad.