Fantastic Flank Steak

OK meat fans, here's the best damn flank steak marinade you'll ever have the good luck to come across. This was the top-secret recipe created by my grandmother's next door neighbor, with a few changes of my own. It is easy and totally delicious.

3 cloves garlic, put thru press
1/2 tsp sugar
1/2 tsp grated ginger
3 tbsp rice vinegar
2 tbsp white wine
3 oz. tamari or soy sauce

Combine all ingredients in a jar with a tight-fitting lid and shake well. Rub flank steak with a little olive oil and ground black pepper, and tenderize with a meat pounder (I like to place meat between 2 sheets of saran wrap to keep things clean).

Place unscored flank steak in a flat shallow pan. Pour over it 1 recipe of marinade and let stand at room temperature (covered) at least 4 hours, or overnight in fridge. Turn the meat over a few times to make sure the marinade fully coats it.

When ready to cook, pour marinade into a bowl or saucepan, and slide a grill rack under the meat to keep it up off the bottom of the pan. Broil on top rack 4 minutes each side for medium rare.

Remove from oven and allow meat to rest 5 minutes. Slice on the diagonal (across the grain of the meat). Serve hot or cold.

Meat juice may be blended with remaining marinade to serve as sauce for meat and rice. Bring to a quick boil, then just simmer until ready to serve.