Oriental-Style Grilled Flank Steak

• 2 T vegetable oil
• 2 T sesame oil
• 1/4 c. firmly packed brown sugar
• 1/3 c. soy sauce
• 1/3 c. Sherry vinegar (available at specialty food shops)
• 4 Scallions, chopped
• 1 Gingerroot (2″ length), peeled and chopped
• 6 Garlic cloves
• 5 T fresh lemon or lime juice
• 1 tsp dried hot red pepper flakes, or to taste
• 1 Flank steak (2-lbs.)
• 1 c. St. Clement Merlot

In a blender or food processor, blend together the wine, oils, the brown sugar, the soy sauce, the vinegar, the scallions, the gingerroot, the garlic, the lemon juice, the red pepper flakes, and 1/4 cup water until the mixture is smooth. Into a shallow dish, pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for at least 6 hours or overnight. Discard the marinade, grill the steak on an oiled rack set about 4 inches over glowing coals for 5 to 6 minutes on each side for medium-rare meat, and transfer it to a cutting board. Let the steak stand for 10 minutes and slice it thin across the grain.

Back to Oriental-Style Grilled Flank Steak