1/4 cup rice vinegar…
3 tbp canola oil and 3 tbsp rice wine. Sorry, I forgot to take a photo of the rice wine. I’m sure you can use your imaginations – big bottle, lots of liquid, label that says, “Rice wine”.
Add 3 cloves of chopped garlic and 2 tsp grated fresh ginger to the soy sauce mixture.
Add a 1 1/2 pound flank steak to the marinade and turn the flank steak so that both sides are coated with the marinade.
Cover and refrigerate, and allow the flank steak to marinate for 1-2 hours. Remove the flank steak from the fridge 20-30 minutes before grilling so that the steak comes to room temperature.
Preheat your barbecue to medium-high heat. Place the flank steak on the barbecue and cook it for about 7 minutes on each side, or until the flank steak is almost medium-rare. Remember, the internal temperature of the flank steak will rise an additional 5-10 degrees F after you remove it from the grill. Even if you are someone who typically likes your meat medium to well-done, I urge you to try it with a little more red in the center. It makes the difference between a steak that is somewhat satisfying and one that is juicy and flavorful.
Let the steak rest for 10 minutes so that the juices can be absorbed back into the steak. If you cut into the steak before it rests, the juices will run higgledy-piggledy onto your cutting board. More juices on your cutting board equals less juices in the steak. Thinly slice the flank across the grain and serve. When I made this last weekend, I served it over some spinach and cold peanut noodles. It was a delicious combination.