And another great recipe from Mel's Kitchen Cafe, one of my favorite food blogs. I don't cook steak very often, but when it is this easy and tasty, it's tempting to do so a lot more frequently. This is a terrific main dish on its own or you can add some slices of the steak to make a fabulous salad. Also, per a note from the original Mel's Kitchen Cafe posting, you can keep "a few of these marinating flank steaks in the freezer to thaw and grill as needed. Put the marinade and steak in a freezer bag, press out the air and freeze. Thaw overnight in the refrigerator and then grill. Also, if you are using flank steak a few ounces either direction from the 2 pounds listed in the recipe, you should be fine without having to increase or decrease the marinade ingredients--otherwise adjust accordingly to the size of meat you are using."
3 tablespoons olive oil
1/4 cup low sodium soy sauce
1/4 cup honey
2 cloves garlic, crushed or finely minced
1 tablespoon red wine vinegar
1/2 tablespoon fresh ginger, grated or finely chopped
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 pounds (more or less) flank steak (see note above)
Whisk together all the marinade ingredients in a small bowl. Place the flank steak in a shallow
dish (like a 9" x 13" pan) and pour the marinade over the steak. Cover and let marinade for 8
10 hours, flipping the steak once or twice during the marinade time. Grill the flank steak over medium heat for about 7 to 8 minutes per side, depending on how well done you like your steak. Let the steak rest for about 10 minutes before slicing very thinly against the grain and serving.