1 pound of flank steak
50ml of dark soy sauce (1/4 cup)
50ml of vegetable o(1/4 cup)
2 TBS white vinegar
2 TBS liquid honey
1 TBS peeled and greated fresh ginger root, or 1 tsp of powdered ginger
Score one side of the steak by making shallow cuts all over the surface in a criss cross pattern. Place the meat into a shallow dish. Whisk together the remaining ingredients. Pour over top of the meat. Cover and refrigerate for up to 3 days, or at room temperature for up to 3 hours.
When you are ready to cook, heat the grill to high. Remove the meat from the marinade, discarding any marinade. Grill for 4 to 5 minutes per side. Slice thinly on an angle against the grain with a sharp knife to serve.
In the UK Flank Steak is also called Skirt Steak.
