Shelly's Recipe

ALBERTA FLANK STEAK

Category: Steaks - Beef

3/4 cup soy sauce
3/4 cup red wine
3/4 cup olive oil
2 tbsp fresh ginger, grated
2 tbsp garlic, crushed
3 lbs flank steaks

Combine soy sauce, wine, oil and ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style at 2-inch intervals and add to marinade, turning to coat meat. Cover and refrigerate for at least four hours but preferably overnight, turning occasionally. Remove meat from bowl, reserving marinade.

Grill over medium-hot coals or at medium-high setting, brushing occasionally with marinade, 4 to 6 minutes per side, or until cooked to desired doneness. Remove from barbecue and let stand for 5 minutes, then cut diagonally across the grain, in extra-thin slices. Wrap well and chill.