Soy And Ginger Flank Steak

• 2 flank steaks (about 1 1/4 lb. each), fat-trimmed
• 2 tablespoons minced fresh ginger
• 4 teaspoons minced garlic
• 1/2 cup reduced-sodium soy sauce
• 6 tablespoons dry red wine
• 3 tablespoons honey

1. Rinse meat and pat dry.
2. Put 1 steak in each of 2 plastic freezer bags (1-gal. size). Add 1/2 the ginger, garlic, soy, wine, and honey to each bag. Seal bags, turn to coat meat, and freeze (see Cold Facts below).
3. Thaw 1 bag (see notes).
4. Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Lift steak from bag; save marinade (see notes). Lay meat on grill. Close lid on gas grill. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).
5. Transfer steak to a board and cut crosswise into thin slices.
6. Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
7. Note: Nutritional analysis is per serving.

flank, fresh ginger, garlic, soy sauce, red wine, honey

Taken from www.myrecipes.com/recipe/soy-ginger-flank-steak (may not work)