Alberta Flank Steak
3/4 C. (175 mL) soya sauce
3/4 C. (175 mL) red wine
3/4 C. (175 mL) oil
2 T. (25 mL) grated fresh ginger or crushed garlic
2 ½ to 3 lbs. (1.2 to 1.5 kilograms) flank steak
Combine soya sauce, wine, oil and
ginger or garlic in a shallow bowl. Score meat with shallow cuts, criss-cross-style
at 2-inch (5 cm) intervals and add to marinade, turning to coat meat.
Cover and refrigerate for at least four hours but preferably overnight,
Remove meat from bowl, reserving marinade. Barbecue over medium-hot coals
or at medium-high setting, brushing occasionally with marinade, 4 to 6
minutes per side, or until cooked to desired doneness. Remove from
barbecue and let stand for 5 minutes, then cut diagonally across the
grain, in extra-thin slices. Wrap well and chill.
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