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Skillet Seared Flank Steak
in Spicy Ginger Marinade

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2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely minced jalapeno pepper
1 tablespoon finely minced fresh ginger
2 cloves garlic, minced or pressed
1 teaspoon coarsely ground black pepper (or more to taste)
1/4 cup plus 2 tablespoons olive oil
1 1/2 to 2 pounds flank steak


Combine the vinegar, soy sauce, mustard, jalapeno pepper, ginger, garlic, black pepper and 1/4 cup olive oil in the food processor and process until smooth. Transfer to a plastic freezer bag, add the steak and marinate at room temperature for 30 minutes, turning once or twice.

Heat the remaining 2 tablespoons olive oil in a cast-iron skillet over high heat. Remove the steak from the marinade and wipe dry with paper towels. Add to the skillet and sauté for 5 minutes, or until nicely browned. Turn over and sauté 3 to 4 minutes longer (do not overcook). Season with salt and pepper, transfer to cutting board and let sit for 5 minutes before slicing. Cut crosswise on the bias into thin slices.

Makes 3 to 4 servings

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