Asian Marinated Flank Steak

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.

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