A delicious marinade adds flavor and tenderness to steak. Flank steak is always best cooked medium rare and sliced thinly across the grain.
1/4 cup honey
1/4 cup soy sauce
2 TBS minced onion
2 TBS balsamic vinegar
1-1/2 tsp grated fresh ginger
2 cloves garlic, chopped
3/4 cup oil
In a medium bowl, whisk ingredients. Pour over steak. Marinate in refrigerator 24 hours. Remove from marinade. Grill until desired doneness.
Gary: The balsamic and honey present a sweet/sour flavor with the salt and flavor of the soy, though it will be moderated as ingredients in a marinade. Most round, juicy red wines should work with this and enrich the dish, as flank steak usually does not have a lot of marbling. Look for a red Zinfandel with lots of fruit, a ripe Spanish Garnacha, Monastrell or Dolcetto, or a plush California Pinot Noir, Merlot or Cabernet that has balanced tannins.
