¼ cup soy sauce
¼ cup dry sherry
1 Tbsp. fresh ginger, minced
1 Tbsp. garlic, finely minced
1 Tbsp. Chili Pepper Oil
1 Tbsp. honey
1 Tbsp. rice vinegar
Salt and pepper to taste
1 2-lb. flank steak
2 Tbsp. fresh flat-leaf parsley, chopped (for garnish)
1. Combine marinade ingredients in a shallow bowl
2. Add the flank steak; coat well.
3.Marinate covered for 8-24 hours in the refrigerator, turning once or twice.
4. Remove from the refrigerator and from the marinade 30 minutes before grilling. Scrape off all bits of ginger and garlic.
5. Cook over high heat on a well oiled grill, 3 inches from the heat source, about 4 minutes per side for medium-rare meat.
6.Remove to a cutting board and let rest for 10 minutes.
7.Slice thinly on a diagonal, and arrange on a platter.
8.Garnish with parsley.