Marinated Flank Steak-Barbeque
- 1 1/2 pound(s) beef flank steak
- 1/4 cup(s) soy sauce
- 1/4 cup(s) sugar
- 1 tablespoon(s) sesame oil
- 1 tablespoon(s) lime juice
- 4 garlic clove(s)
- 1 tablespoon(s) ginger; minced
- 1 teaspoon(s) Asian chili sauce
- 1 teaspoon(s) black pepper; ground fresh
Rinse and pat dry the flank steak. Score the meat lightly in a 2 inch diamond pattern, to allow the flavour of the marinade to penetrate. Combine the remaining ingredients in a flat glass dish or in a heavy ziploack bag. Place meat in the marinade and cover, or seal and marinate in the refrigerator 6 hours or overnight, turning 2-3 times.
Preheat the barbecue on HIGH, and brush the grids with oil to prevent sticking. Place the flank steak on hot grids, and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3 to 5 minutes before carving.
Meanwhile, place the marinade in a small heavy saucepan and bring to a boil on the sideburner or stove and cook for 2 to 3 minutes. Carve the steak into thin slices on the diagonal, against the grain. Drizzle the cooked marinade over the meat.
Contributor: OMC Barbecue Genius Handbook