Asian Grilled Flank Steak

This recipe serves:  4 6 8

2 tablespoons rice wine vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon finely minced, fresh ginger root
1 clove garlic, finely minced
dash of chili flakes
1/4 teaspoon finely chopped, fresh rosemary
1/4 teaspoon sesame oil
pinch freshly cracked black pepper
1 1/3 pounds flank steak
salt to taste
freshly ground black pepper
For the Asian marinade:

1. Mix all of the ingredients together in a bowl. The marinade will keep stored in the refrigerator for a week or two.

For the grilled flank steak:

1. Marinate the flank steak in the refrigerator for at least 1 hour or overnight.

2. Preheat the grill.

3. Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes.

4. Slice the steak on the bias.

Serving Size: about 1/4 pound of steak

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