- ¼ cup plus 2 tablespoons Tamari
- 2 tablespoons fresh minced garlic
- 2 tablespoons fresh ginger pulp
- 1 tablespoon plus 1 teaspoon chile paste
- 1 (approximately 2-pound) flank steak (preferably grass-fed)
- sea salt and freshly ground black pepper
- dry ground chile flakes
- Add the Tamari, garlic, ginger, and chile paste to a large zip-lock bag. Seal the bag and rub both sides together to mix the ingredients.
- On a clean, dry surface, cut any excess fat off of the meat and then add it to the bag. Remove all of the air from the bag and then seal it, rubbing the bag again -- this time to ensure the marinade is spread all over the meat. Place this in a second large zip-lock bag in case it leaks. Seal it and place it in the refrigerator for at least 6 hours and ideally overnight.
- After the meat has marinated, and you're ready to cook, preheat a stove-top grill and season both sides of the marinated meat with salt and pepper.
- Place the meat on the grill once it's very hot. (If you don't hear a sizzling sound, it's not hot enough. Wait for the sizzle!) Turn the heat down a bit and then grill the steak until it's cooked the way you like it -- for medium-rare, about 8 minutes. Turn the steak over about half way through the grilling time.
- Place the meat on a plate and loosely cover with foil. Let it rest for at least 10 minutes.
- Slice thinly, against the grain, sprinkle with chile flakes and serve.
Source: Cooking On The Weekends
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