Soy And Ginger Flank Steak Recipe
Ingredients
| 2 flank steaks (about 1 1/4 lb. each), fat-trimmed | ||
| Minced ginger | 2 Tablespoon | |
| Garlic | 4 Teaspoon, minced | |
| 1/2 cup reduced-sodium soy sauce | ||
| Dry red wine | 6 Tablespoon | |
| Honey | 3 Tablespoon | |
Directions
1. Rinse meat and pat dry.
2. Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze.
3. Thaw 1 bag.
4. Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade. Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).
2. Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze.
3. Thaw 1 bag.
4. Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade. Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).
Chef
