Grilled Asian Flank Steak

• 1/4 cup thinly sliced green onion
• 1/4 cup unsweetened pineapple juice
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup plum sauce
• 2 tablespoons minced fresh cilantro
• 3 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 beef flank steak (1-1/4 pounds)

1. In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145u0b0; medium, 160u0b0; well-done, 170u0b0), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

green onion, pineapple juice, soy sauce, ketchup, plum sauce, fresh cilantro, garlic, fresh gingerroot

Taken from www.food.com/recipe/grilled-asian-flank-steak-421163 (may not work)