Ingredients
1 beef flank steak (2 pounds)1/2 cup canola oil1/2 cup reduced-sodium soy sauce1/4 cup red wine vinegar2 tablespoons water2 teaspoons brown sugar2 teaspoons minced fresh gingerroot2 garlic cloves, minced1/4 teaspoon pepper
Preparation
Score surface of the steak, making diamond shapes 1/2 in. deep. In a shallow dish, combine the remaining ingredients; add steak and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.
