- 2
Ingredients
- 1/4 cup toasted sesame oil
- 1 tbsp. fresh lime juice, plus wedges for serving
- 1 tbsp. honey
- 8 cloves garlic, peeled
- 1 (5") piece ginger, peeled and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 (1 1/2-lb.) flank steak
Preparation
Step 1
In desolate northern Nevada, the massive festival Burning Man conjures a weeklong city from thin air, bringing pop-up restaurants, bakeries, and bars. For her pop-up supper club at the festival, marketing consultant Victoria Davies created this grilled steak recipe, which first appeared in our June/July 2014 issue with Kevin Farrell's story "Fire in the Desert." Honey adds a contrasting sweetness to the charred tender beef suffused with ginger, lime, and garlic, which can be marinated anywhere from 30 minutes to overnight.
1. Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight.
2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.