1/2 cup soy sauce
1/2 cup olive oil
8 garlic cloves, chopped
3 tablespoons packed light brown sugar
2 tablespoons sherry wine vinegar
4 teaspoons chopped fresh ginger
1 large flank steak about 2 1/4 pounds
freshly ground black pepper
In a blender or small food processor, combine the soy sauce, olive oil, garlic, brown sugar, vinegar and ginger. Puree until smooth and slightly thick. Place the flank steak in a shallow dish just large enough to hold it. With a skewer or kitchen fork, pierce the steak many times. Pour the soy mixture over the meat. Cover and refrigerate, turning and piercing the steak again every hour, for 8 hours. Return to room temperature. Light a hot fire in a charcoal grill or preheat a gas grill to medium high. When the fire is hot, remove the flank steak from the marinade; reserve the marinade. Lay the steak on the rack. Cover and grill, turning once, until lightly browned and done to your liking, about 10 minutes for rare meat. Return the flank steak to a clean platter, cover and keep warm for 15 minutes. Transfer the steak to a cutting board. With a sharp knife, carve the steak across the grain and at a slight angle into thin slices. Arrange the slices on heated plates and season with pepper to taste. Serve immediately. 6 servings.
Grilling Index | Recipe Index | Home