from Craig Claiborne’s New York Times International Cookbook
1 flank steak, 3-4 pounds, well trimmed
½ cup soy sauce
3 tablespoons canola oil
3 tablespoons honey
1 teaspoon grated ginger or ¾ teaspoon ground ginger
1 clove garlic, crushed
Place steak in non-reactive dish. Combine the remaining ingredients and pour over meat. Let the meat marinate for several hours to overnight, turning at least once.
Broil or grill the steak to the desired degree of doneness. For rare steak, broil or grill about 5 minutes to the side. Cut the steak into thin slices on the diagonal.
Serves 8 or more.
