Ingredients

The following ingredients have 6 Servings
  • 2 pounds flank steak
  • 1/4 cup soy sauce
  • 1/4 cup cola
  • 2 tablespoons brown sugar or honey
  • 4 garlic cloves, grated
  • 1 teaspoons fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 cup cilantro, finely chopped
  • 1/2 cup basil leaves, finely chopped
  • 4 green onions, finely chopped
  • 4 garlic cloves, peeled and minced
  • 2 tablespoons rice wine vinegar
  • 1 lime, juiced
  • 3 tablespoons olive oil
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • Salt to taste

Instruction

  • Poke the steak multiple times with a fork. This allows the marinate to penetrate the meat.
  • Combine the marinade ingredients in a large bowl or resealable bag.
  • Add the flank steak to the marinade and massage the marinade into the meat. Cover (or seal the bag) and marinate in the refrigerator for up to 4 hours.
  • Preheat a grill or grill pan over high heat. A charcoal or gas grill should reach 400 to 450 degrees Fahrenheit. Carefully grease the cooking grates with a lightly oiled towel or oil dipped paper towels and tongs.
  • Remove the meat from the marinade and allow any excess marinate to drain.
  • Place the meat on the grill and cook, uncovered, for 4 to 5 minutes. Flip the meat and cook on the other side for about 3 to 5 minutes or until the internal temperature reaches 125°F - 130°F degrees for medium-rare, 150°F - 155°F for medium.
  • Remove the meat from the grill and transfer it to a cutting board. Tent the meat with aluminum foil and let the meat rest for 10 minutes.
  • Slice the meat against the grain and serve with the Asian Chimichurri.