1/2 cup soy sauce
1/2 cup olive oil
8 cloves garlic (minced)
3 Tablespoon light brown sugar, packed
2 Tablespoons sherry wine vinegar (I couldn’t find this and used red wine vinegar instead)
1/4 cup minced ginger
1 Tablespoons fresh ground black pepper
1 large flank steak (about 2 1/4 lb.)

1.  In a blender or food processor, combine soy sauce, olive oil, garlic, brown sugar, vinegar, ginger and ground pepper.  Purée until smooth.

2.  With a fork, pierce the steak many times.  Place it in a large ziplock bag and pour the soy sauce mixture over the meat.  Marinate in refrigerator 4 hrs.  (I marinate mine for 24 hrs.)

3.  Return to room temperature.

4.  Preheat gas grill on medium high.

5.  Grill steak covered for 5 min. on first side.  Turn the steak over and grill covered about 4 minutes longer for medium rare.

6.  Transfer steak to a platter and cover tightly.  Let stand for 10 min.

7.  Holding a sharp knife at a 45 degree angle, cut steak across the grain into thin slices.

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