Soy And Ginger Flank Steak
|Flank steaks||2 1⁄2 Pound, fat trimmed (2 In Number, 1 1/4 Pound Each)|
|Minced fresh ginger||2 Tablespoon|
|Minced garlic||4 Teaspoon|
|Reduced sodium soy sauce||1⁄2 Cup (8 tbs)|
|Dry red wine||6 Tablespoon|
1. Rinse meat and pat dry.
2. Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze.
3. Thaw 1 bag.
4. Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade. Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).