Flank Steak Haddad

• 1/2 cup soy sauce
• 1/2 cup olive oil
• 8 garlic cloves, chopped
• 3 tablespoons packed light brown sugar
• 2 tablespoons sherry wine vinegar
• 4 teaspoons chopped fresh ginger
• 1 large flank steak (about 2 1/4 pounds)
• Freshly ground pepper

1. In a blender or small food processor, combine the soy sauce, olive oil, garlic, brown sugar, vinegar, and ginger.
2. Puree until smooth.
3. Place the flank steak in a shallow dish just large enough to hold it.
4. With a skewer or kitchen fork, pierce the steak many times.
5. Pour the soy mixture over the meat.
6. Cover and refrigerate, turning and piercing the steak again every hour, for 8 hours.
7. Return to room temperature.
8. Light a hot fire in a charcoal grill or preheat a gas grill or grill pan to medium-high heat.
9. Grill steak on an oiled rack set 5 to 6 inches over glowing coals or in grill pan for 5 minutes on each side for medium-rare meat.
10. Transfer steak to a cutting board and let stand for 10 minutes.
11. Holding a sharp knife at a 45 degree angle, cut steak across the grain into very thin slices

soy sauce, olive oil, garlic, brown sugar, sherry wine vinegar, fresh ginger, flank steak, freshly ground pepper

Taken from www.foodnetwork.com/recipes/flank-steak-haddad.html (may not work)