1 large flank steak (1 1/2 to 2 1/2 lb.)

MARINADE:

2 tbsp. minced fresh garlic
1 tbsp. minced fresh ginger
1/2 cup soy sauce
1/2 can Pepsi or Coke
1/4 cup sherry
1 tbsp. sesame oil
1 tbsp. cooking oil (any)
3 tbsp. finely chopped green onion tops
2 tbsp. rice wine vinegar
2 tbsp. sugar
1 tsp. salt

Lighty "crosshatch" the thawed flank steak on both sides to allow better penetration of the marinade (crosshatch means to score the steak about 1/4-inch deep, every 3/4-inches or so, across the grain one way then 90 degrees the other way so it looks like it has been pressed into a chicken wire fence when you are done).

Combine all of the marinade ingredients into a 1 gallon Ziploc freezer bag and shake to combine. Place the crosshatched steak into the bag with the marinade and seal it while removing most of the air. Make sure the steak is fully immersed and marinade flat in the refrigerator for at least 4 hours (preferably 6 to 8).

Fire up the grill (charcoal or wood is preferable) and grill over the hottest part for about 2 to 5 minutes per side. You can cook to your own liking but slightly charred on the outside and pink in the middle is best (char-medium-rare).

Pull the cooked steak off and place in a shallow dish to rest and to catch the drippings. after 5 minutes or so, remove steak to a cutting board and again slicing across the grain, slice entire steak into 1/4-inch or thinner slices. Return the sliced steak to the plate with the juices and serve.

Cheers!

Submitted by: Big Daddy