Teriyaki Flank Steak

• 2 garlic cloves, coarsely chopped
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 teaspoon minced ginger, peeled
• 1 flank steak (about 1.5 pounds)
• 2 tablespoons extra virgin olive oil
• 2 bell peppers, cut into thin strips

1. In large zip-tight bag, add garlic, soy sauce, honey, and ginger.
2. Seal bag and mix ingredients.
3. Add steak to bag, seal tightly while pressing out excess air.
4. Mix around meat in bag to coat steak.
5. Place in Refrigerator for at least 30 minutes or up to overnight.
6. Preheat broiler or outdoor grill for direct grilling over medium heat.
7. While grill or broiler is preheating, heat oil in a skillet to medium heat and cook 5 minutes, stirring occasionally.
8. Place steak on hot grill rack or broiler pan; cook 10-15 minutes, depending on the doneness you prefer.
9. Transfer cooked steak to cutting board and let set for 5 minutes to settle juices.
10. Thinly slice steak diagonally across the grain and transfer to large platter; top steak with warm peppers to serve.
11. NOTE: Some serving suggestions include fried rice, fortune cookies, or watermelon cheese salad (another one of my recipes.
12. ).

garlic, soy sauce, honey, ginger, flank steak, extra virgin olive oil, bell peppers

Taken from www.food.com/recipe/teriyaki-flank-steak-432695 (may not work)