Grilled Ginger-Soy Flank Steak with Scallion Relish

Ingredients

• 1.5 lbs flank steak
• 2 tsp Salted Perfection Sweet Ginger Finishing Salt, divided
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp gochugaru (Korean chili flakes) or crushed red pepper flakes
• 4 scallions (green onions), thinly sliced
• 1 tsp toasted sesame seeds
• Neutral oil (canola or vegetable) for grill grates

Instructions

1. Place the flank steak on a cutting board. Using a sharp knife, lightly score the surface in a cross-hatch pattern about 1/8-inch deep. This technique increases the surface area for the marinade to penetrate via diffusion and prevents the connective tissue from curling the meat during thermal shock.
2. In a small bowl, whisk together the soy sauce, mirin, sesame oil, rice vinegar, minced garlic, gochugaru, and 1 teaspoon of the Salted Perfection Sweet Ginger Finishing Salt. The salt concentration here helps denature surface proteins, allowing the savory compounds to adhere better.
3. Place the steak in a resealable bag or shallow dish. Pour the marinade over the meat, ensuring full coverage. Let it sit at room temperature for 30 minutes. We want the meat to temper (lose its chill) so it cooks evenly; tossing cold meat on a hot grill causes the muscle fibers to seize up immediately.
4. Preheat your gas grill to high heat (aiming for 450°F to 500°F). Clean the grates thoroughly with a wire brush, then oil them using a rag dipped in neutral oil and held with tongs. This polymerization layer creates a non-stick surface.
5. Remove the steak from the marinade and shake off excess liquid. Excess moisture requires extra energy to evaporate before browning can occur, so a drier surface equals a better sear. Place the steak directly over the heat sources.
6. Grill for 4 to 5 minutes per side. We are looking for a deep brown crust, signaling that the amino acids and reducing sugars have reacted (the Maillard reaction). Flip only once to maintain consistent heat contact.
7. Check the internal temperature with a digital probe. You want 130°F for medium-rare. Remove the steak from the grill and let it rest on a cutting board for at least 10 minutes. This dwell time allows the muscle fibers to relax and reabsorb the liquefied collagen and juices that migrated to the center during cooking.
8. Slice the steak against the grain into thin strips. Cutting against the grain shortens the muscle fibers, making each bite tender rather than chewy.
9. Garnish with the sliced scallions and sesame seeds. Finally, sprinkle the remaining 1 teaspoon of Salted Perfection Sweet Ginger Finishing Salt over the sliced meat to accentuate the ginger profile. DUNZO!