Alberta Flank Steak

1. 1

   Combine soya sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch intervals and add to marinade, turning to coat meat. Cover and refrigerate for at least four hours but preferably overnight, turning occasionally.

2. 2

   Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness.

3. 3

   Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.

No additional tips available.