Flank Steak Haddad

1. 1

   In a blender or small food processor, combine the soy sauce, olive oil, garlic, brown sugar, vinegar, and ginger.

2. 2

   Puree until smooth.

3. 3

   Place the flank steak in a shallow dish just large enough to hold it.

4. 4

   With a skewer or kitchen fork, pierce the steak many times.

5. 5

   Pour the soy mixture over the meat.

6. 6

   Cover and refrigerate, turning and piercing the steak again every hour, for 8 hours.

7. 7

   Return to room temperature.

8. 8

   Light a hot fire in a charcoal grill or preheat a gas grill or grill pan to medium-high heat.

9. 9

   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.

10. 10

    Transfer steak to a cutting board and let stand for 10 minutes.

11. 11

    Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices

* Per serving · 4 servings · Values may vary.

No additional tips available.