Asian Flank Steak
This recipe comes from the Gooseberry Patch Grilling and Campfire Cooking cookbook
- 2 to 3 lb. beef flank steak
- 3/4 cup soy sauce
- 1/4 cup sesame oil
- 2 Tablespoons sake or white vinegar
- 2 to 3 green onions thinly sliced
- 2 cloves of garlic minced
- 2 teaspoons sugar
Lightly score the steak diagonally on both sides; set aside.
Combine remaining ingredients in a shallow glass dish.
Add steak; turn to coat.
Cover and refrigerate up to 8 hours.
Drain, discarding marinade.
Grill steak over medium-high heat to desired doneness, about 8-10 minutes per side reducing heat to medium if cooking too fast.
Let steak stand for 10 minutes before slicing.
Slice thinly across the grain.