Post date: Aug 15, 2015 5:28:19 PM
Marinade:
1/2 cup vegetable oil
1/4 cup gluten free soy sauce
3 Tbsp. honey
2 Tbsp. vinegar
1 tsp. garlic powder
1 tsp. fresh ginger, grated
1 cup green onions, chopped
1 (2 to 2 1/2 lb.) flank steak - (or I have also used flat iron steak, which is less expensive)
Whisk the oil, soy sauce, honey, vinegar, garlic powder and ginger in a bowl. Stir in the green onions. Pour over the steak in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 12 hours, turning occasionally; drain, discarding the marinade.
Preheat grill. Grill directly over medium heat, turning once, until a meat thermometer registers 145 for medium-rare (about 5 minutes per side). Let stand for 5 minutes. Slice diagonally against the grain into thin strips. Refrigerate any leftovers. Serves 6.
Mexican Corn Salad:
2 cups corn kernels
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 tomato, diced
2 Tbsp. red onion, diced
2 Tbsp. olive oil
1 tsp. lime juice
1 Tbsp. cilantro, chopped
1/4 tsp. ground cumin
1/4 tsp. each salt and pepper
Directions: Combine all ingredients. Serve immediately with steak. Refrigerate any leftovers. Serves 4.