Flank Steak Haddad
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 8 garlic cloves, chopped
- 3 tablespoons packed light brown sugar
- 2 tablespoons sherry wine vinegar
- 4 teaspoons chopped fresh ginger
- 1 large flank steak (about 2 1/4 pounds)
- Freshly ground pepper
Place the flank steak in a shallow dish just large enough to hold it. With a skewer or kitchen fork, pierce the steak many times. Pour the soy mixture over the meat. Cover and refrigerate, turning and piercing the steak again every hour, for 8 hours. Return to room temperature.
Light a hot fire in a charcoal grill or preheat a gas grill or grill pan to medium-high heat.
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.
Transfer steak to a cutting board and let stand for 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices
Recipe Courtesy of Gourmet Magazine
Recipe courtesy of Robin Miller