For the neatest, thinnest slices, use a long, thin-bladed slicing or carving knife, and hold the meat in place with tongs while you work

　　

Ingredients

Serves 4

　　1/3 cup fresh lime juice (about 4 limes)

　　2 tablespoons soy sauce

　　2 scallions, thinly sliced (about 1/3 cup)

　　2 tablespoons minced peeled fresh ginger

　　1/2 teaspoon red pepper flakes

　　1 1/2 pounds flank steak

　　Vegetable oil, for grates

　　Coarse salt and fresh ground pepper

　　

Step 1

In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.

　　

Step 2

Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.