I will make this soon and take pics.
1 1/2-2 lbs. flank steak
- 1 Tbsp. minced garlic, (about 6 cloves)
- 1 Tbsp. fresh minced ginger (from one small chunk)
- 3 scallions, (use the white and green parts) finely
- 2 Tbsp. peanut oil
- 3 Tbsp. reduced-sodium soy sauce
- 2 tsp. rice vinegar
Put the flank steak in a flat dish with sides just large enough to hold it in one layer
In a small bowl, whisk together the remaining ingredients and pour them over the steak. Flip the steak a few times to coat it with the sauce. Refrigerate it for at least 30 minutes and up to 24 hours.
Preheat the grill to medium-high, or preheat the broiler.
Transfer the steak to the grill or a broiler pan, reserving any remaining sauce. Grill or broil the meat for 4-6 minutes per side until it is browned on the outside and only slightly pink in the middle.
In a small saucepan, bring any remaining marinade to a low boil for 2 minutes, and transfer it to a serving bowl.
Slice the meat on the diagonal (try to go against the grain of the steak so it won't be tough) and serve it immediately with the sauce on the side, or refrigerate it for up to 3 days before serving.
Flavor Booster: Add ¼ tsp. Asian chili sauce or crushed red pepper flakes to the marinade.