Ingredients
3 cloves garlic, 2 chopped and 1 minced, divided
2 tbsp. peeled and chopped ginger
1/4 c. brown sugar
3 tbsp. soy sauce
2 tbsp. fish sauce
1 tbsp. white vinegar
Freshly ground black pepper
lb. flank steak
kosher salt
1 tbsp. plus 1/2 tsp. extra-virgin olive oil, divided, plus more for rubbing meat
2 lb. fresh spinach
1/2 c. chopped fresh cilantro, divided
Preparation
Step 1In the bowl of a mini food processor, add chopped garlic, ginger, brown sugar, soy sauce, fish sauce, white vinegar and pepper. Pulse until well blended. In a small sauce pan over medium-high heat bring sauce to a boil and simmer until reduced and slightly thickened, 5 minutes.Step 2Rinse and pat steak dry with a paper towel. Season generously with salt and pepper; rub with olive oil. When cast-iron pan is very hot and smoking add 1/2 teaspoon olive oil to pan. Cook steak on high heat, 3 minutes per side. Remove and transfer to plate, cover loosely with foil to rest.Step 3Meanwhile, in a large pot over medium heat add remaining tablespoon olive oil and minced garlic. Add spinach and stir until leaves are wilted, then season with salt and pepper.Step 4Reheat sauce and stir in 1/4 cup cilantro. Slice steak across the grain into 1/2" slices and serve with garlic-ginger sauce over spinach. Garnish with remaining cilantro.
