· 3 tablespoons coarsely chopped scallions· 1 tablespoon peeled and finely chopped ginger· 1 fresh jalapeño, seeded if desired, coarsely chopped· 2 garlic cloves, finely chopped· 1 tablespoon light brown sugar· Zest of 1/2 lime· 2 teaspoons lime juice· 1 teaspoon sriracha or other hot sauce (or to taste)· 2 tablespoons extra-virgin olive oil· 1 1/2 teaspoons coarse kosher salt· 1 1/2 pounds flank steak
Step 1In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.Step 2Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.Step 3When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.