Sweet and Spicy Grilled Flank Steak

• 3 tablespoons coarsely chopped scallions
• 1 tablespoon peeled and finely chopped ginger
• 1 fresh jalapeno, seeded if desired, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 tablespoon light brown sugar
• Zest of 1/2 lime
• 2 teaspoons lime juice
• 1 teaspoon sriracha or other hot sauce (or to taste)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse kosher salt
• 1 1/2 pounds flank steak

1. In a food processor, pulse together scallion, ginger, jalapeno, garlic, sugar, lime zest and juice, and sriracha.
2. With the motor running, pour in oil until smooth.
3. Season steak with salt.
4. Place in a large bowl and pour marinade over meat.
5. Turn to coat well with the mixture.
6. Cover tightly and refrigerate for at least 2 hours or overnight.
7. When you are ready to cook the steak, heat the grill to medium-high heat.
8. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare).
9. Let rest on a cutting board for 5 minutes, then slice thinly.

scallions, ginger, fresh jalapeno, garlic, light brown sugar, lime, lime juice, sriracha, extravirgin olive oil, coarse kosher salt, flank steak

Taken from cooking.nytimes.com/recipes/12653 (may not work)