Contest-Winning Grilled Asian Flank Steak

• 1/4 cup Worcestershire sauce
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon minced garlic
• 1/2 teaspoon minced fresh gingerroot
• 1 beef flank steak (1-1/2 pounds)
• 2 tablespoons hoisin sauce, warmed
• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted, optional

1. In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight.
2. Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 5 minutes.
3. Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

worcestershire sauce, soy sauce, honey, sesame oil, garlic, fresh gingerroot, hoisin sauce, green onions, sesame seeds

Taken from www.tasteofhome.com/recipes/contest-winning-grilled-asian-flank-steak/ (may not work)