Ingredients:
1 teaspoon coriander seeds, ground
1 lb flank steak
1 1/2 tablespoons soy sauce
2 teaspoons brown sugar
2 teaspoons fresh ginger, minced
1 clove garlic, minced
1 teaspoon olive oil
1/4 cup cilantro leaves, roughly chopped
Directions:
Lightly crush and grind the coriander seeds, then press the ground coriander onto both sides of the flank steak so it adheres evenly.
In a small bowl, whisk together the soy sauce, brown sugar, minced ginger, minced garlic and olive oil until the sugar is mostly dissolved. Pour this mixture over the steak, coating both sides. If possible, let the steak marinate for at least 10 minutes; for deeper flavor, marinate up to 1 hour in the refrigerator.
Position the oven rack so the meat will sit 4–6 inches from the broiler element and preheat the broiler to high. Place the marinated flank steak on a broiler pan or a foil-lined baking sheet with a rack. Broil the steak about 5 minutes per side for medium-rare, adjusting the time slightly for thinner or thicker cuts and for your preferred doneness.
When the steak reaches your desired internal temperature, remove it from the oven and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute and keeps the meat tender.
Slice the flank steak thinly across the grain into bite-sized strips. Scatter the chopped cilantro leaves over the sliced steak just before serving to add a fresh, herbaceous finish.
Servings: 4
Preparation time: 10 minutes
Total time: 20 minutes