Asian Marinated Flank Steak

I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.

• Ready In: 13 mins
• Serves: 6-8
• Yields: 1 flank steak

Ingredients

• 1⁄4 cup water
• 1⁄4 cup soy sauce
• 2  tablespoons rice vinegar
• 2  tablespoons gingerroot, grated
• 1  tablespoon sugar
• 1  pinch  chili flakes
• 2  lbs  flank steaks

Directions

1. Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
2. Add steak to bag, remove all of the air, and seal.
3. Marinate for up to 24 hours, turning bag occasionally.
4. Remove meat from marinade, and grill or broil to desired degree of doneness.
5. Thinly slice steak against the grain and serve.
6. To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
7. You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!