Grilled Flank Steak With Rosemary

• 1/2 cup soy sauce
• 1/2 cup olive oil
• 4 1/2 Tbsp honey
• 6 lg garlic cloves, minced
• 3 Tbsp chopped fresh rosemary or 1 Tbsp dried
• 1 1/2 Tbsp coarsely ground black pepper
• 1 1/2 tsp salt
• 1 2 1/4-lb flank steak

1. The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.
2. Mix all ingredients except steak in 13x9x2" glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
3. Prepare barbeque (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.
4. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.
5. 6 SERVINGS
6. Bon Appetit September 1995

soy sauce, olive oil, honey, garlic, fresh rosemary, ground black pepper, salt, flank steak

Taken from www.epicurious.com/recipes/member/views/grilled-flank-steak-with-rosemary-1214649 (may not work)