Steak Marinade

Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It’s a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time — and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.

Ingredients

• ⅓

  cup plus 1 teaspoon soy sauce

• 3

  tablespoons rice vinegar

• 2

  tablespoons sesame oil

• 1

  (1 1/4-inch) piece fresh ginger, peeled and finely grated (about 2 teaspoons)

• 3

  garlic cloves, peeled and finely grated (about 2 teaspoons)

• 1 ½

  teaspoons ground coriander

• 1 ½

  teaspoons ground cumin

• 1 ½

  pounds boneless steak, any tender cut (preferably bavette, sirloin tip, flap, rib-eye, flank or sirloin)

• 1

  tablespoon neutral oil, for cooking (if using a pan)

Preparation

1. Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
2. Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
3. Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.