Marinated Flank Steak

For a long time, this was considered my "signature" dish. People we never had over before would ask us to make it because they had heard about it from mutual friends.

Always grill this on high heat, for best flavor. You can broil it, but it just isn't the same.

1 cup red wine vinegar
1 cup vegatable oil (or light olive oil)
1/4 cup soy sauce
2 tbs chopped ginger
2 tbs garlic salt
1 tbs pepper
2 tsp sugar, honey, or orange marmalade
2 lbs flank steak

Put everything in a 1 gallon zipper storage bag. Squish it around so that the steak is completely covered and everything is mixed well. You can refrigerate for 24 hours OR freeze in your freezer. If you freeze it, allow it to thaw thoroughly before grilling.

On high heat, grill about 5 to 7 minutes per side for medium. Don't over cook or you can dry the meat out!

Allow the meat to rest before carving. Carve across the grain into 1/4 inch strips.

Serves 4 to 6.