This is a variation on the flank steak my mother made. She didn’t like to cook with wine, so she used 1/2 cup of water – which is fine, but I like wine! I guess such a substitution is nothing original -Jesus was probably the first to change water into wine. Anyhow, if you’re like my Mom, substitute water for wine. Speaking of wine, I used a chardonnay, because that’s what I had on hand, but you could certainly use something drier and less fruity. I also added the orange juice, the garlic, and the pepper to the recipe. I used regular soy sauce, but I have a pretty good tolerance for salt, but low sodium soy would be perfectly fine if you’re watching your sodium intake.
- 1 Flank Steak (1.5 – 2 lbs.)
- 1/2 Cup Soy Sauce (regular or low sodium)
- 1/2 Cup White Wine
- 1/3 Cup Orange Juice
- 1 TBS. Vinegar (white wine, pinot grigio, champagne, sherry or white balsamic)
- 2 Cloves of garlic – finely chopped
- 2 TBS. Grated Fresh Ginger (about 1 medium root)
- 1 TBS. Sugar
- 1 tsp. Freshly Ground Pepper
- 3 Scallions (Green parts only) chopped (for garnish)
Combine all marinade ingredients. Put flank steak in large non-reactive bowl or baking dish and pour marinade over. Cover with plastic wrap and allow to marinate at least two hours, but 4-6 hours is better. Remove flank steak from refrigerator one hour before cooking to allow to come to room temperature. Preheat broiler to high. Broil 4-6 minutes on each side. Remove from oven, tent with foil and allow meat to rest for 10 minutes before slicing. Going against the grain of the meat, slice into 1/4 inch slices. Garnish with chopped green onions and serve immediately.