Soy-Ginger Flank Steak with Grilled Eggplant

1. 1

   Using a small sharp knife, score the flank steak on both sides in a shallow crosshatch pattern and transfer to a shallow baking dish.

2. 2

   In a small bowl, combine the soy sauce, lime juice and ginger.

3. 3

   Pour 2/3 cup of the soy marinade over the flank steak and turn to coat.

4. 4

   Let stand for 10 minutes.

5. 5

   Reserve the remaining marinade.

6. 6

   Meanwhile, light a grill or preheat a grill pan.

7. 7

   Brush 2 tablespoons of the olive oil over the cut sides of the eggplant and season with salt and pepper.

8. 8

   Remove the steak from the marinade and pat dry.

9. 9

   Brush the steak with the remaining 2 tablespoons of olive oil and season with pepper.

10. 10

    Grill the steak over moderately high heat, turning occasionally, about 11 minutes for medium to medium-rare meat.

11. 11

    Simultaneously, grill the eggplant until tender and browned, 11 minutes.

12. 12

    Transfer the steak to a cutting board and let rest for 5 minutes.

13. 13

    Thinly slice the meat against the grain.

14. 14

    Transfer the meat and eggplant to plates, drizzle with the reserved marinade and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.