Originally Posted by
corky
I sometimes use fresh ginger too. I also use sushi ginger that comes in a jar and keeps forever in the fridge so I don't have to buy fresh ginger....
Another way I love to do flank steak is with a dry rub...brown sugar, dry mustard, aleppo pepper, granulated garlic and onion, brown sugar, smoked paprika.
I just put the root in the freezer in a well-sealed in a ziploc and use a handheld grater to flake as needed into the marinade.
This is the most amazing dry rub I've found; it's become a staple here:
https://www.savoryspiceshop.com/kansas-city-bbq-rub