Soy And Ginger Flank Steak

1. 1

   Rinse meat and pat dry.

2. 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 (see Cold Facts below).

3. 3

   Thaw 1 bag (see notes).

4. 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 (see notes). 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).

5. 5

   Transfer steak to a board and cut crosswise into thin slices.

6. 6

   Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.

7. 7

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.