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Ingredients
- 1/2 c. Soy sauce
- 1/2 c. Extra virgin olive oil
- 8 x Garlic cloves, minced
- 3 Tbsp. Packed light brown sugar
- 2 Tbsp. Sherry wine vinegar
- 4 tsp Minced fresh ginger
- 1 lrg Flank steak, (about 2 1/4 pounds) Freshly grnd pepper
Directions
- In a blender or possibly small food processor, combine the soy sauce, extra virgin olive oil, garlic, brown sugar, vinegar, and ginger. Puree till smooth.
- Place the flank steak in a shallow dish just large sufficient to hold it. With a skewer or possibly kitchen fork, pierce the steak many times. Pour the soy mix over the meat. Cover and chill, turning and piercing the steak again every hour, for 8 hrs. Return to room temperature.
- Light a warm fire in a charcoal grill or possibly preheat a gas grill or possibly grill pan to medium-high heat.
- Grill steak on an oiled rack set 5 to 6 inches over glowing coals or possibly in grill pan for 5 min on each side for medium-rare meat.
- Transfer steak to a cutting board and let stand for 10 min. Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 305g | |
| Calories 1216 | |
| Calories from Fat 956 | 79% |
| Total Fat 108.21g | 135% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7205mg | 300% |
| Potassium 447mg | 13% |
| Total Carbs 58.39g | 16% |
| Dietary Fiber 1.6g | 5% |
| Sugars 42.52g | 28% |
| Protein 9.52g | 15% |
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