Judy'S Grilled Flank Steak

• 1 small onion, chopped
• 1 garlic clove, minced
• 1/3 cup white wine or 1/3 cup sherry wine
• 1/4 cup soy sauce
• 1 1/2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon minced ginger or 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 1 1/4 lbs flank steaks, trimmed of fat

1. Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
2. Stir until smooth.
3. Place steak in a shallow glass dish (or zip-loc bag).
4. Cover with the marinade, turning to make sure steak is covered.
5. Refrigerate, covered, at least 12 hours but no more than 24 hours.
6. Turn and baste often.
7. Drain steak well.
8. Place on broiler pan under preheated broiler, 6 inches from heat.
9. Broil 6 minutes per side for rare.
10. Transfer to a cutting board, let stand for 5 minutes.
11. Cut across the grain into thin slices.
12. Steak may also be grilled outdoors on a gas or charcoal grill.

onion, garlic, white wine, soy sauce, honey, vegetable oil, worcestershire sauce, ginger, pepper, flank

Taken from www.food.com/recipe/judys-grilled-flank-steak-54991 (may not work)