Marinated Beef Flank Steak
Comments:	Beef flank is a flavorful lean cut of beef. There are two steps to this really easy recipe; meat should marinade overnight, and grilled on the next day. A perfect example that it is possible to prepare a 'barbecue reception' without any stress.
Servings:	6
Ingredients	Preparation
1 [1 1/2-pound / 680-g] flank steak 1/4 cup [60 mL] soy sauce 1/4 cup [60 g] sugar 1 tablespoon [15 mL] sesame oil 1 tablespoon [15 mL] lime juice 4 garlic cloves, minced 1 tablespoon [15 mL] freshly minced ginger 1 teaspoon [5 mL] Asian chili sauce 1 teaspoon [5 mL] freshly ground black pepper Oil, for the barbecue rack	Rinse then pat dry flank steak using paper toweling. Shaping 2-inch [5-cm] each losanges, cut shallow cuts into steak, for marinade to penetrate the meat. Into a shallow glass bowl or a thick plastic bag with a zipper large enough to lay the steak flat, mix together soy sauce, sugar, sesame oil, lime juice, miced garlic and fresh ginger, Asian chili sauce and freshly ground black pepper. Arrange steak into marinade; cover bowl or seal plastic bag. Leave steak to marinate refrigerated for at least 6 hours or overnight, turning steak 2 or 3 times. Preheat barbecue until really hot; oil barbecue rack to prevent sticking. Drain steak reserving marinade; transfer steak over hot barbecue rack and lower temperature to medium. Grill steak for approximately 5 minutes on each side for a 'MEDIUM' done steak. Leave steak to rest onto a wooden carving board for 3 to 5 minutes. Meanwhhile, into a small casserole, bring reserved marinade to a boil; leave to boil for 2 to 3 minutes. Slice steak sideways, against the grain, into thin slices. Serve steak slices, coated with hot marinade.