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The Six O'Clock Scramble by Aviva Goldfarb

This is a delicious marinade for almost any meat or fish, so try it with salmon or chicken if you prefer. I like using flank steak because its lower in fat and costs less, but it does need to marinate for a while to be tender. Serve this dish with white or brown rice and steamed edamame (Japanese soybeans) or lima beans.
Prep + Cook = 25 minutes + Marinate
6 servings


    • 1½ to 2 pounds flank steak
    • 1 tablespoon minced garlic (about 6 cloves)
    • 1 tablespoon minced ginger
    • 3 scallions, finely sliced
    • 2 tablespoons peanut oil
    • 3 tablespoons soy sauce
    • 2 teaspoons rice vinegar


Put the flank steak in a flat dish with sides. Use a dish just large enough to hold the steak in a single layer.

In a small bowl, whisk together the remaining ingredients. Pour this sauce over the steak. Flip the steak a few times to coat it with the sauce. Refrigerate the steak for at least 30 minutes and up to 24 hours.

Preheat the grill to medium-high heat, or preheat the broiler for 10 to 15 minutes. Transfer the flank steak to the grill or a broiler pan. Grill or broil it for 4 to 6 minutes per side until it is browned on the outside and no longer very pink in the middle. Slice the meat on the diagonal (try to go against the grain of the steak so it won't be stringy) and serve it.

    Nutritional Information per serving:
    Calories 220
    Total Fat 12g, 18%
    Saturated Fat 4g, 20%
    Cholesterol 55mg, 18%
    Sodium 600mg, 25%
    Total Carbohydrate 2g, 1%
    Dietary Fiber 0g, 0%
    Protein 24g
    Sugar 0g


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