Garlic and Ginger Flank Steak

Garlic and Ginger Flank Steak | Paleo | Whole30 | Low Carb

I have a confession to make… I am in love with this melt-in-your-mouth Garlic and Ginger Flank Steak and I don’t care who knows it! As I created this meal, the smells of the simmering garlic, fragrant ginger, and nutty sesame oil filled our kitchen and I could not wait to dig in. You guys are going to love this one.

Before you begin, it is important to know how to cut your flank steak properly. When you look at your steak, you should cut against the grain of the meat. In other words, you should cut the flank into thin strips that are perpendicular to the lines in the meat. For most flank steaks, this means that you need to slice across the width of the flank rather than the length. Cutting across the fibers makes them shorter so the meat is easier to chew. After you’ve sliced your steak, simply marinate it for 20-40 minutes in extra virgin olive oil, minced garlic, minced ginger, liquid aminos, coconut sugar, and sesame oil.

Garlic and Ginger Flank Steak | Paleo | Whole30 | Low Carb

My second favorite thing about this dish is the edamame pasta (affiliate link). I found these at our local Costco and just had to try them. They taste exactly like pasta and are low in carbs and high in protein. My two favorite things! I highly encourage you to try these if you have not had a chance to yet. They paired perfectly with the garlic and ginger sauce in this recipe. Yum!

Garlic and Ginger Flank Steak | Paleo | Whole30 | Low Carb

Alright, I know you want to get started on this recipe right away. As always, when you make this dish be sure to take a picture and tag Sweet Pea Living on Facebook and Instagram! We love this recipe and I know you will too!

Garlic and Ginger Flank Steak


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

INGREDIENTS
 1 ½ lbs flank steak
 4 tbsp extra virgin olive oil (EVOO)
 8 garlic cloves, minced
 2 tsp ginger, minced
 ½ cup liquid aminos
 2 tbsp coconut sugar
 1 tsp sesame oil
 3 green onions, chopped (white and green parts separated)
 8 oz edamame pasta
GARNISH
 sesame seeds
 cherry tomatoes, sliced and roasted

INSTRUCTIONS
1

Thinly slice the flank steak against the grain and place in a metal bowl.

2

Add 3 tablespoons EVOO, minced garlic, minced ginger, liquid aminos, coconut sugar, and sesame oil to the bowl with the steak. Let marinate for 20 minutes.

3

Boil edamame pasta water (or water for other pasta) and cook pasta.

4

Heat 1 tablespoon EVOO and white green onions over high heat in a stainless steel pan. Keep the heat on high!

5

Add marinated steak to pan. Cook for 4-6 minutes, until the steak is just barely red.

6

Move pan to broiler. Broil on high heat for 3-5 minutes, until steak is no longer red.

7

Prepare garnishes. Serve beef over noodles and serve hot. Enjoy!

Ingredients

INGREDIENTS
 1 ½ lbs flank steak
 4 tbsp extra virgin olive oil (EVOO)
 8 garlic cloves, minced
 2 tsp ginger, minced
 ½ cup liquid aminos
 2 tbsp coconut sugar
 1 tsp sesame oil
 3 green onions, chopped (white and green parts separated)
 8 oz edamame pasta
GARNISH
 sesame seeds
 cherry tomatoes, sliced and roasted

Directions

INSTRUCTIONS
1

Thinly slice the flank steak against the grain and place in a metal bowl.

2

Add 3 tablespoons EVOO, minced garlic, minced ginger, liquid aminos, coconut sugar, and sesame oil to the bowl with the steak. Let marinate for 20 minutes.

3

Boil edamame pasta water (or water for other pasta) and cook pasta.

4

Heat 1 tablespoon EVOO and white green onions over high heat in a stainless steel pan. Keep the heat on high!

5

Add marinated steak to pan. Cook for 4-6 minutes, until the steak is just barely red.

6

Move pan to broiler. Broil on high heat for 3-5 minutes, until steak is no longer red.

7

Prepare garnishes. Serve beef over noodles and serve hot. Enjoy!

Garlic and Ginger Flank Steak

Garlic and Ginger Flank Steak | Paleo | Whole30 | Low Carb

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