This is a recipe that my stepfather and I have worked to perfect over the years and I think that we’ve finally done it. I really love flank steak and while the 3 days isn’t a requirement by any means, if you can marinade it that long you’ll be rewarded. A minimum of 6 hours is recommended.
1 Flank Steak (2-3 lbs.)
C Vegetable Oil
C Soy Sauce
C Red Wine Vinegar
3 Green Onions (cut into 2-3″ pieces)
2 Tbs. Honey
1 Tsp. Ginger (fresh if at all possible but dried will work too)
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
Place all marinade items in a blender and blend until emulsified. Place flank steak, along with the marinade, in a freezer bag and into the fridge. Like I said above, at least 6 hours is recommended but there really is a huge difference the longer you can go.
Pre-heat your grill to high heat or, if using charcoal, make a nice hot fire. When you’re ready to go, remove the steak from the bag and scrape off any extra marinade. Due to the high oil content, scarping the extra will minimize flare-ups.
Cook 5-6 minutes on each side or until you reach your preferred doneness. I like it a nice medium-rare.
Let rest for 5 minutes.
Slice thin against the grain and enjoy.
I like to also grill some whole green onions and serve the steak slices over them.
I truly hope that you enjoy it as much as we do.