Grilled Asian Flank Steak

In large zipper-topped bag, combine all the ingredients (except the steak). Pour off 1/4 cup of marinade. Cover and refrigerate for later. Place flank steak in the bag, seal and turn to coat; refrigerate overnight or at least 8 hours, turning occasionally.

Preheat indoor or outdoor grill to medium. Remove steak from marinade; discard marinade and bag.

Grill steak, brushing with reserved marinade, for 8 to 12 minutes or until it reaches desired level of doneness.

Remove steak from grill to cutting board. Let rest for 10 minutes. Thinly slice across grain. Serve.

Goes good with baked russet potoatoes and steamed broccoli.

If you’re a vegetarian, use veggie patties and the same marinade. Only marinate for 5 minutes and cook in a skillet on the stove.

For a gluten-free version, make sure wine or broth and sherry soy sauce and vinegar are all gluten-free.