Skillet-Seared Flank Steak in Spicy Ginger Marinade

Ingredients:

2 TBS balsamic vinegar
2 TBS soy sauce
1 TBS Dijon mustard
1 TBS finely minced jalapeno pepper
1 TBS finely minced fresh ginger
2 cloves garlic, minced or pressed
1 tsp coarsely ground black pepper (or more to taste)
1/4 cup plus 2 TBS olive oil
1 1/2 to 2 lbs flank steak

Combine the vinegar, soy sauce, mustard, jalapeno pepper, ginger, garlic, black pepper and 1/4 cup olive oil in the food processor and process until smooth. Transfer to a plastic freezer bag, add the steak and marinate at room temperature for 30 minutes, turning once or twice.

Heat the remaining 2 TBS olive oil in a cast-iron skillet over high heat. Remove the steak from the marinade and wipe dry with paper towels. Add to the skillet and saute for 5 minutes, or until nicely browned. Turn over and saute 3 to 4 minutes longer (do not overcook). Season with salt and pepper, transfer to cutting board and let sit for 5 minutes before slicing. Cut crosswise on the bias into thin slices. 3-4 servings.