This was an easy and tasty modified Cooking Light recipe – modified because I marinated it for 8 hours, rather than putting sauce on it and cooking it. Being a flank steak, I was skeptical of how tough it would be if it had no marinade at all. This came out well, especially because Shawn grilled it – thank goodness we’re getting back to grilling weather! 🙂  We had this with spiral zucchini, carrots, and radishes as a “noodle” side, tossed with some soy sauce and black vinegar.

•    1 ( 1 1/2- to 2-pound) flank steak
•    1/4 cup low sodium soy sauce
•    1/4 cup black vinegar
•    1 teaspoon sesame oil
•    1 Tablespoons honey
•    4 garlic cloves, minced
•    2 Tablespoons minced fresh ginger
•    dash of Sriracha
•    3 scallions, thinly sliced
•    2 tablespoons hoisin

Whisk ingredients together through scallions, and add to flank steak in a ziplock bag.  Marinade at least 8 hours, preferably overnight.

Remove from bag and discard marinade.  Brush steak with hoisin sauce on at least one side.  Grill (or use a grill pan) abut 15-20 minutes for medium rare if a large steak, or until done to taste.  Let rest about 5 minutes, then slice into thin strips.