Ready In: 30 m
- 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
- 1 1/2–2 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
- In 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.
- Rinse 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.
- Meanwhile, 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.
- Reheat 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.