Let's eat  Soy-ginger flank steak  (Karoline Boehm Goodnick for
The Boston Globe) By Katie Workman November 3, 2010  E-mail this
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A modified teriyaki steak, this kid-friendly dish also has
plenty of flavor going on for adults. Flank is a thin and
somewhat chewy cut of meat, and is best rare. Take it out of the
oven before it’s fully done, because it continues to cook while
it’s sitting and reabsorbing its juices. Then slice the steak on
a diagonal against the grain, which gives it a professional
look. Serve with generous spoonfuls of rice and steamed
broccoli.  Vegetable oil (for the baking sheet) 1 tablespoon
vegetable oil 1 piece fresh ginger (2 inches), finely grated 1
clove garlic, finely chopped 1/2 cup low-sodium soy sauce 1/4
cup dark brown sugar 1/4 teaspoon crushed red pepper (optional)
1 flank steak (2 1/2 pounds) Salt and pepper, to taste Juice of
1 lime 2 scallions, thin