Asian Inspired Flank Steak with Corn and Avocado Salsa

For the steak:

1. Prepare the marinade in a shallow baking dish by whisking together the soy sauce, dried ginger, pepper, orange juice, lemon juice, garlic, honey, and olive oil until combined.
2. Place the flank steak into the marinade and turn to coat both sides. Refrigerate for several hours, turning the steak periodically so that it evenly soaks in the marinade. (I usually marinate it overnight, flip the steak in the morning, and continue marinating until I am ready to grill it.)
3. Remove the steak from the refrigerator and set it on the counter. Let it come to room temperature for 30 minutes before cooking.
4. Grill or broil the flank over medium heat for about 10-12 minutes, more or less, until done to your liking. Use your best judgement based on your meat preference and how your grill cooks. (When grilling, I sear each side for 2 minutes over medium-high heat, then reduce the heat to medium and continue to grill it for about 6 more minutes, flipping periodically, until done to our liking. We like our flank to be medium in the center and medium-well on the ends.) Underdone is better than overdone, because the steak will continue to cook while resting.
5. Allow the steak to rest on a cutting board for 5 minutes to seal in the juices.
6. Slice the steak in very thin strips, against the grain.
7. Serve topped with Corn and Avocado Salsa.

For the salsa:

1. In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro.
2. Pour in the fresh lime juice, rice vinegar, and olive oil. Stir.
3. Sprinkle in the cumin and cayenne, and stir well.
4. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes before serving. I don’t recommend refrigerating the salsa for much longer than 30 minutes, or the avocado may start to brown.
5. Serve over Asian Inspired Flank Steak or with tortilla chips. Salsa is also great over most other grilled meats, or on top of toasted baguette slices.