Recipes Soy-Ginger Flank Steak with Grilled Eggplant 4.0 (3,945) Add your rating & review The secret to this succulent dish is the marinade, a simple mix of soy sauce, lime juice and ginger. Scoring the flank steak helps the marinade penetrate quickly.Plus: More Grilling Recipes and Tips By Katy Sparks Katy Sparks Background Trained at Johnson & Wales in Providence, RI. Worked at The Quilted Giraffe and Mesa Grill, New York City. How she got into cooking After dropping out of Middlebury College, she made soups at a local café. First food memory "Smoked octopus that my father brought back from Chinatown when I was 14." Menu bomb Roasted squab on herb risotto with zucchini blossoms. Ingredient pick Long Island corn. Favorite equipment "I'm not a big equipment person. I keep my knives nice and sharp and use them instead of an industrial chopper." Favorite cookbook Anything written by Patricia Wells. Favorite place to eat Blue Ribbon, New York City. Favorite cocktail Straight-up Beefeater martini with a twist. Most tired trend "Casual American bistros, where the menus seem to be driven by price, not flavor." Secret of her success "My husband, who's the dishwasher at home, would say I'm successful because I use every pot and pan in the kitchen." Favorite 1 A.M. meal "Any kind of pasta; or steak if it was a really hard night at the restaurant." Food vice Bar nuts. Recipe tip Constantly baste filet mignon with melted butter while it's cooking to keep it juicy. Won Best New Chef at: Quilty's, New York (closed) Food & Wine's Editorial Guidelines Updated on December 29, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 4 Ingredients One 2-pound flank steak 1/2 cup soy sauce 1/4 cup plus 2 tablespoons fresh lime juice 2 tablespoons finely grated fresh ginger 1/4 cup extra-virgin olive oil 1 medium eggplant (about 1 1/2 pounds), cut lengthwise into 8 spears Salt and freshly ground pepper Directions Using a small sharp knife, score the flank steak on both sides in a shallow crosshatch pattern and transfer to a shallow baking dish. In a small bowl, combine the soy sauce, lime juice and ginger. Pour 2/3 cup of the soy marinade over the flank steak and turn to coat. Let stand for 10 minutes. Reserve the remaining marinade. Meanwhile, light a grill or preheat a grill pan. Brush 2 tablespoons of the olive oil over the cut sides of the eggplant and season with salt and pepper. Remove the steak from the marinade and pat dry. Brush the steak with the remaining 2 tablespoons of olive oil and season with pepper. Grill the steak over moderately high heat, turning occasionally, about 11 minutes for medium to medium-rare meat. Simultaneously, grill the eggplant until tender and browned, 11 minutes. Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain. Transfer the meat and eggplant to plates, drizzle with the reserved marinade and serve. Rate it Print