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Grilled Ginger-Marinated Flank Steak

Honey adds a contrasting sweetness to the charred tender beef suffused with ginger, lime, and garlic, which can be marinated anywhere from 30 minutes to overnight.
From: Saveur SERVES 2–4

¼ cup toasted sesame oil
1 tbsp. fresh lime juice, plus wedges for serving
1 tbsp. honey
8 cloves garlic, peeled
1 (5") piece ginger, peeled and thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 (1½-lb.) flank steak

Purée oil, lime juice, honey, garlic, ginger, salt, and pepper in a food processor until smooth; pour into a bowl. Add steak and cover with plastic wrap. Let sit at room temperature for 30 minutes or chill overnight.

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Remove flank from marinade; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain and serve with lime wedges.