Ginger-Soy Flank Steak

Ginger-Soy Flank Steak
Need It will be a hit at your valentin day event. A mixture of lower-sodium soy sauce, flank steak, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes about 9 hours and 25 minutes.

Instructions

1
Combine first 6 ingredients in a heavy-duty zip-top plastic bag.
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2
Add steak. Seal bag, and turn to coat steak. Marinate in refrigerator overnight, turning occasionally.
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3
Remove bag from refrigerator, and let stand at room temperature 1 hour.
4
Preheat grill to high heat.
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5
Remove steak from bag; discard marinade.
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6
Place steak on grill rack coated with cooking spray. Grill 6 minutes on each side or to desired degree of doneness.
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7
Let stand 5 minutes.
8
Cut steak diagonally across grain into thin slices.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.
Two Vines Columbia Valley Merlot
Two Vines Columbia Valley Merlot
This fruit-forward wine is defined by aromas and flavors of raspberry andblackberry. Expressions of coffee and cocoa frame the mid-palate, and spiceround out the soft, velvety finish.
DifficultyExpert
Ready In9 hrs, 25 m.
Servings12
Health Score8
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