Sweet & Savory Grilled Flank Steak

Please make this despite the shoddy picture...It is so good! I freely admit that I'm not a big steak fan, or a big red meat fan for that matter. BUT, occasionally I do enjoy it and this recipe is a good reason why. Flank steak is perfect for marinating and grilling. It's easy to cook to a more well-done stage, if that's what you like, and not completely ruin it. But if the medium rare route is your thing, it's medium rare on a smaller scale as opposed to some nasty chunk of raw meat! (Can you tell I have undercooked meat issues?!)

Flank steak is also generally cut into thin pieces, which is far better for me than a huge thick slab of beef on my plate. The marinade is one of the best I've had, sweet from the pineapple juice and brown sugar and savory thanks to the soy sauce and garlic. And, if you've yet to discover the joy of fresh ginger--use this recipe to get acquainted. Fresh ginger is amazing!

Nothing says summer like grilled meats and this one is right up there at the top of my list...

Sweet & Savory Grilled Flank Steak

1 2-lb or so flank steak

1/2 cup brown sugar

1/2 cup olive oil

1/2 cup soy sauce

1 (6 oz) can pineapple juice

1 T freshly grated ginger

4-5 cloves garlic, finely minced

Combine the brown sugar on down for the marinade. Whisk until combined. Remove 1/4 cup and set aside.

Score the flank steak diagonally both ways and on both sides. Use the tip of sharp knife to do it and only cut about 1/8 inch deep. We're not trying to cut it into a million pieces here! This will help to tenderize the meat, it's a necessary step.

Place scored steak into a large ziploc and pour in marinade. Remember to leave the 1/4 cup out. Refrigerate 8 hours or overnight. (I've done 6 hours with great success). About 30 minutes before grilling, remove steak from fridge. Heat grill to a fairly high heat. Place steak on grill and cook about 5-10 per side, depending on desired doneness. During the last few minutes of grilling brush steak with the reserved 1/4 cup of marinade. (I also brush it again once it's cut and just before serving with more marinade)

Let cooked steak rest at least 5 minutes before cutting. Cut against the grain and on a bias (slightly diagonal) into a thin slices and serve.

Serves 4 adults, maybe more...maybe. !