Ginger Flank Steak
Ginger Flank Steak

1/2 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon minced fresh ginger root
1 garlic clove, minced
1 pound certified angus flank steak

1. In a bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.

2. Drain and discard marinade from steak. Grill steak, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F well-done, 170°F), basting occasionally with the reserved marinade.

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