- 1 [1 1/2-pound / 680-g] thick flank steak
- 1 cup [250 mL] vegetable oil
- 1/2 cup [125 mL] well-packed brown sugar
- 1/2 cup [125 mL] soy sauce
- 1/4 cup [60 mL] red wine
- 1 tablespoon [15 mL] minced garlic
- 1 tablespoon [15 mL] freshly minced ginger
or
1 teaspoon [5 mL] ground ginger
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- Remove all excess fat from steak.
- Using a sharp knife, really lightly cut steak on both sides, drawing 1 1/2-inch [4-cm] squares.
- Transfer steak into a large glass dish, or into a thick plastic bag with a zipper.
- Well mix together vegetable oil, brown sugar, soy sauce, red wine, minced garlic, and freshly minced or ground ginger.
- Pour marinade all over the steak; well cover dish or zip plastic bag.
- Leave steak to marinate, refrigerated for 8 heures, turning steak from time to time.
- Preheat barbecue until charcoals become gray, almost white.
- Then drain steak reserving marinade separately.
- Transfer steak over hot barbecue rack, over medium charcoals [300 to 400°F / 150 to 200°C]; close barbecue lid.
- Barbecue steak for 6 to 8 minutes on each side, until done to taste, brushing steak twice with reserved marinade while grilling.
- Throw away any remaining marinade.
- Slice steak sideways into thin slices, and serve.
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