Method

Marinade: Put the ginger, onion, garlic and cilantro (or parsley) in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil, and pepper and process to combine. Put the flank steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for a minimum of 4 hours, ideally longer, or best of all, overnight turning the steak a few times.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.  When the grill is ready, brush the grill rack with vegetable oil. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired.

Serves: 4

This can also be done with other cuts of meats.  You can try a thick steak (1 1/4 to 1 1/2 inches thick; 1 1/2 to 2 pounds) cut from the top or bottom round instead of using a flank steak. 

Contributor: Wayne Gregory

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