| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive10 | 1 | servings | ||
INGREDIENTS
| 1/2 | c | Soy sauce |
| 1/2 | c | Olive oil |
| 8 | Garlic cloves; chopped | |
| 3 | tb | Packed light brown sugar |
| 2 | tb | Sherry wine vinegar |
| 4 | ts | Chopped fresh ginger |
| 1 | lg | Flank steak; (about 2 1/4 pounds) |
| Freshly ground pepper |
INSTRUCTIONS
In a blender or small food processor, combine the soy sauce, olive oil, garlic, brown sugar, vinegar, and ginger. Puree until smooth. 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 or grill pan to medium-high heat. Grill steak on an oiled rack set 5 to 6 inches over glowing coals or in grill pan for 5 minutes on each side for medium-rare meat. Transfer steak to a cutting board and let stand for 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9208 Converted by MM_Buster v2.0l.
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