This Teriyaki-style steak is my family's all-time favorite steak. The garlic and soy and ginger with a bit of brown sugar are just a complete home run.
Preheat the broiler, and if you have an adjustable rack, make sure it is as close to the flame as it can get.
In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and stir until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and crushed red pepper, if using, raise the heat to medium-high and simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set aside to cool for 5 minutes.
Season the steak lightly with pepper. Brush the top side of the steak with the soy glaze, then broil the steak for 4 minutes. Flip the steak with tongs, then brush the top the glaze and broil until it is done to your liking (see above!), about 4 more minutes. Remove the steak to a cutting board and let sit for 5 minutes. Meanwhile, reheat the rest of the soy glaze over low heat for at least 4 minutes.
Thinly slice the steak and brush the slices with some of the reserved soy glaze. Transfer to a platter, and scatter the scallions, if using, over the sliced steak. Toss the lime wedges on the edge of the platter and let everyone squeeze one (if they like) over their steak. Put the rest of the heated soy glaze in a small pitcher or bowl to serve at the table (drizzle over the rice).
Notes
Carry-over cooking is just a term that means that food continues to cook after it’s removed from the heat, so you want to take foods off the stove or out of the oven just before they are done to your liking. This is true for meat, vegetables, even brownies! So, a simple but good tidbit of kitchen know-how: whenever you finish cooking a piece of meat (steak, chicken, lamb chops, whatever) you will want to let it sit for at least 5 minutes or so before you cut into it. For a roast, even longer, 15 to 20 minutes.