Asian Grilled Steak With Tangy Wasabi

• 13 cup seasoned rice vinegar
• 14 cup dark soy sauce
• 2 tablespoons chopped fresh ginger
• 2 tablespoons chopped garlic
• 1 tablespoon brown sugar or 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 14 teaspoon red pepper flakes
• 12 teaspoon salt
• 1 12 lbs flank steaks
• 4 teaspoons wasabi powder, prepared according to label
• 1 tablespoon seasoned rice vinegar

1. Combine marinade ingredients in large zip top bag.
2. Score flank steak on both sides and add to bag.
3. Press out excess air.
4. Refrigerate 8-12 hours, turning occasionally.
5. Preheat grill to medium.
6. Grill steak with lid closed 14-16 minutes, until done to your taste.
7. Let rest, tented with foil, 10 minutes.
8. Meanwhile, prepare wasabi according to label.
9. Add rice vinegar until it achieves the consistency of a thin mustard.
10. Slice the flank steak thinly across the grain.
11. Serve with tangy wasabi.

rice vinegar, soy sauce, fresh ginger, garlic, brown sugar, vegetable oil, sesame oil, red pepper, salt, flank steaks, wasabi powder, rice vinegar

Taken from www.food.com/recipe/asian-grilled-steak-with-tangy-wasabi-325846 (may not work)