Grilled Steak Teriyaki
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- 1 large flank steak
- 2 Tblsp soy sauce
- 2 Tblsp oil
- 2 Tblsp honey
- 1 Tblsp wine vinegar
- 2 cloves garlic
- 1 slice ginger, smashed with the flat side of a wide knife.
Poke the flank steak with a fork about every inch, up and down the steak. Put all the marinade ingredients in a 1 gallon ziploc bag and mash to combine. Add the steak and press out all the air and zip. Store thesteak in the cooler for a day.
Heat a bed of coals and let them get 50% gray. Put the steak on the grill about 6" from the hot coals. Grill about 5" from the coals about 5-7 minutes for medium rare. Slice into the meat to check for doneness. Let it rest off the fire for 10 minutes to let the juices settle. Heat the leftover marinade to boiling over the fire. Slice the steak on the diagonal and serve in the marinade.
