Note: (I have written out separate instructions for the Asian marinade and the Asian chimichurri, but since they use many of the same ingredients, I find it's easiest and most efficient to make the two recipes at the same time.)

For the marinade: Add the 2 tablespoons of orange zest and the juice of 2 oranges to a gallon freezer bag. Then add 2 tablespoons of canola oil, 5 peeled and smashed (or chopped) garlic cloves, 1 tablespoon of chopped ginger, the soy sauce, and the brown sugar. Seal the bag and massage the marinade together. Add the steak, seal, massage again, and let the marinade sit at room temperature for 30 minutes (or refrigerate for up to 24 hours).

For the chimichurri: Add the 2 tablespoons of orange zest, 5 of the peeled and smashed or chopped garlic cloves, and 1 tablespoon of ginger to the bowl of a food processor. Then add the basil, cilantro, mint, rice wine vinegar, and sesame oil. Pulse the mixture while streaming in 1 cup of canola oil to emulsify the sauce. Refrigerate until ready to use.

• Preheat the grill to high. Pull the steak from the marinade and allow it to rest at room temperature for 30 minutes if refrigerated. Place the steak on the hot grill and baste with the remaining marinade, cooking for 5-7 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
• Going against the grain, cut the flank steak into thin slices, dress with the chimichurri sauce, and serve.