2 (1 1/2 lb.) flank steaks
1/4 c. soy sauce
3 tbsp. honey
2 tbsp. red wine vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. ground ginger
3/4 c. salad oil
1 finely chopped green onion

Combine soy sauce, honey, and vinegar in mixing bottle or jar with tight lid. Add garlic powder and ginger; add salad oil and onion; mix well.

Prepare meat by stripping off excess fat. Slash lightly in the diagonal (each side) in diamond shaped cuts. Place meat in small pan just big enough to hold it. Pour marinade over meat. Allow to stand at room temperature 4 hours or longer, or place in refrigerator, covered, overnight.

When ready to cook, remove steak from marinade. Place on grill using medium heat. This meat cooks fast, about 6 minutes per side for medium rare. To serve, slice thinly on the diagonal. Serves 4.