Soy Marinated Flank Steak

I must have a dozen "soy" marinade recipes. They're all really the same: soy, sugar of some sort, ginger, oil, etc. This one is no different. What I like about it is the simplicity AND the adding of the vinegar to a side amount of the marinade to put over the meat later. That really brought the taste home. 

Soy Marinated Flank Steak

Photo from SkinnyTaste

Recipe from SkinnyTaste

Serves 6

• 1/2 c reduced sodium soy sauce or tamari 
• 1/4 c honey
• 2 T vegetable oil, plus more for greasing
• 1 tsp sesame oil
• 4 cloves garlic, minced
• 2 tsp minced ginger
• 1/2 tsp black pepper
• 1/4 tsp red chili pepper flakes
• 2 T thinly sliced green onion, plus more for garnish
• 3/4 tsp rice vinegar
• 2 lb flank steak

In a medium-size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper and green onions.

Remove 1/4 cup of the marinade and combine with the rice vinegar in a small bowl. Cover and refrigerate.

Place the remaining marinade and steak in a 1-gallon resealable bag. Remove as much air as possible and seal the bag.

Refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes. The steak can be marinated in the refrigerator for up to 12 hours.

Remove the steak from the marinade, drain any excess liquid and transfer to a pan. Discard the marinating bag.

Set the grill to high. Add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil.

Allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.

Cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness.

Transfer the steak to a cutting board and allow to rest for 10 minutes.

Slice the steak against the grain into 1/4-inch thick slices. Pour the reserved marinade on top and serve hot.