Hong Kong Flank Steak

• 1 (2 lb) flank steaks
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish
• For the marinade
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 tablespoon minced fresh ginger
• 1 tablespoon finely minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon peanut oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons asian chili oil
• salt & freshly ground black pepper, to taste

1. Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well.
2. Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice.
3. Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.).
4. Cook over high heat on a well oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat.
5. Remove to a cutting board and let rest for 10 minutes before slicing.
6. Slice the steak thinly on the diagonal and arrange on a platter.
7. Sprinkle with the chopped parsley and serve.

flank steaks, flatleaf parsley, marinade, soy sauce, sherry, fresh ginger, garlic, sesame oil, peanut oil, honey, rice vinegar, asian chili oil, salt

Taken from www.food.com/recipe/hong-kong-flank-steak-170750 (may not work)