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Ingredients
flank steak
1 cup San J Tamari Soy Sauce - gluten free
2 inches fresh ginger, sliced
3 cloves garlic, minced
1 tablespoon sesame oil
½ lemon, juice
⅓ cup fresh cilantro, chopped
salt and pepper
¼ cup olive oil
SALSA:
2 ears corn
1 jalapeno pepper, thinly sliced
1 cucumber, peeled and diced
¼ of small red onion, diced
3 tablespoons fresh cilantro, chopped
¼ cup olive oil
salt and pepper
½ lemon juice
½ cup cherry tomatoes, diced
Instructions
- In a very large bowl, combine the soy sauce, olive oil, sesame oil, cilantro, garlic, lemon juice, and ginger. Season the steak with salt and pepper then add the soy sauce mixture.
- Gently rub the mix on both sides of the steak. Cover and marinate in the fridge for at least 4 hours or overnight.
- Preheat grill to high heat. Remove steak from the marinade. Grill for about 5 to 7 minutes per side depending on how well done you want your steak. Let stand for few minutes before slicing against the grain.
- Grill the corn as well. Cut off the corn kernels into a bowl. Add the other salsa ingredients. Season with salt and pepper. Serve steak with the corn salsa. Yum!
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