1/2 C brown sugar
1/2 C olive oil 1/2 C soy sauce1 C pineapple juice1 T freshly grated ginger 4-5 garlic cloves, finely minced
up to 2 lbs flank steak
Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.
Score flank steak with a knife diagonally on both sides. This just means to run a sharp knife through it in the pattern below. You don’t want to actually cut through the steak, just lightly score- like 1/8 inch- into it. This will help tenderize the meat.
Place steak in large ziploc bag and pour marinade (excluding the 1/4 C you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. (That’s a little trick I use for pretty much any meat that has a marinade just to splash it with an extra punch of flavor at the end) Flank steak should still be pink in the middle when done.
Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve. (If you’re not sure what it means to cut against the grain, check out the flank steak post)
http://www.ourbestbites.com/2008/06/sweet-and-savory-flank-steak/