Asian Flank Steak

Take the flank steak out of the package and rinse it under cold water. Take the time to clean the steak of any unwanted fat.

Take a knife and “score” the steak. This means breaking the surface by making cuts on the meat. Make the cuts around ¼ inch deep and 1 inch apart. Always cut across the grain of the flank steak.

Add all the ingredients of the marinade together. Make sure that the brown sugar is dissolved and not just sitting at the bottom of the pan.

Add the flank steak and cover. Let stand for 1 hour. Then flip the steak and marinate for another hour. You may marinate this steak up to 12-14 hours prior in the refrigerator.

Preheat grill to approximately 350-400 degrees. Place the flank steak on for about 3 to 4 minutes on each side, depending on the thickness of the steak and how rare you want it.

Let the steak rest for 5 minutes after you have grilled it to your desired doneness. This allows the tasty juices to not drain out when you start to cut the steak.

Cut the steak in thin slices and serve.