Flank Steak "BestWineGlass"
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1/2 cup Light Soy Sauce
1/2 cup Dry Sherry 2 Tbs Fresh Lemon Juice 1 tsp Ginger Root, grated |
2 Cloves Garlic, minced Pepper, to taste 1 lb Flank Steak |
Trim and score steak diagonally. Combine marinade ingredients and steak in a plastic bag or covered dish. Refrigerate 1 to 24 hours. Drain and put COLD on hot grill, 4 to 5 minutes per side for medium-rare. Slice thin across the grain.
Servings: 4
Ready in: 1 hour
Ready in: 1 hour
Recommended Wines: Zinfandel, Cotes du Rhone, Beaujolais... all with a slight chill.
Serve with roasted or grilled potatoes that have been tossed with olive oil, rosemary, sea salt & cracked pepper.
Leftovers are great cold on a salad.
