Flank Steak Barbecue

• 14 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 1 12 teaspoons garlic powder
• 2 tablespoons fresh ginger, minced (I use the ginger in the little jar that most produce sections in the grocery store carry)
• 34 cup olive oil (I prefer the olive oil) or 34 cup salad oil (I prefer the olive oil)
• 2 green onions, thinly sliced and chopped
• 1 (1 1/2 lb) flank steaks, trimmed of fat

1. In large bowl, stir together soy sauce, honey, vinegar, garlic powder, and ginger.
2. Add oil and onion.
3. Place meat in shallow dish (or plastic zip top bag) and pour marinade over it.
4. Cover and refrigerate, turning meat occasionally, for at least 4 hours or until the next day.
5. Lift meat from marinade and drain briefly (reserve marinade).
6. Place meat on grill.
7. Cook, basting occasionally with marinade until done to your liking.
8. To serve, cut meat across grain into thin slanting strips.
9. This recipe doubles and triples very well.
10. The left over meat is great in sandwiches or in salads.

soy sauce, honey, vinegar, garlic, fresh ginger, olive oil, green onions, flank steaks

Taken from www.food.com/recipe/flank-steak-barbecue-176241 (may not work)