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For the steak:
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1.
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Prepare the marinade in a shallow baking dish by whisking together the soy sauce, dried ginger, pepper, orange juice, lemon juice, garlic, honey, and olive oil until combined.
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2.
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Place the flank steak into the marinade and turn to coat both sides.
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Refrigerate for several hours, turning the steak periodically so that it evenly soaks in the marinade.
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(I usually marinate it overnight, flip the steak in the morning, and continue marinating until I am ready to grill it.)
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3.
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Remove the steak from the refrigerator and set it on the counter.
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Let it come to room temperature for 30 minutes before cooking.
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4.
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Grill or broil the flank over medium heat for about 10-12 minutes, more or less, until done to your liking.
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Use your best judgement based on your meat preference and how your grill cooks.
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(When grilling, I sear each side for 2 minutes over medium-high heat, then reduce the heat to medium and continue to grill it for about 6 more minutes, flipping periodically, until done to our liking.
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We like our flank to be medium in the center and medium-well on the ends.)
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Underdone is better than overdone, because the steak will continue to cook while resting.
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5.
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Allow the steak to rest on a cutting board for 5 minutes to seal in the juices.
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6.
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Slice the steak in very thin strips, against the grain.
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7.
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Serve topped with Corn and Avocado Salsa.
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For the salsa:
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1.
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In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
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2.
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Pour in the fresh lime juice, rice vinegar, and olive oil.
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Stir.
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3.
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Sprinkle in the cumin and cayenne, and stir well.
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4.
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Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving.
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I dont recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
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5.
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Serve over Asian Inspired Flank Steak or with tortilla chips.
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Salsa is also great over most other grilled meats, or on top of toasted baguette slices.
