Combine rice wine vinegar,
soy sauce, garlic, sugar, pepper, onion and salt in mixing bowl.
Mix thoroughly. Place beef flank steak in a non-reactive dish
(glass or plastic) Pour marinade mixture over beef flank steak.
Marinate overnight or at least 12 hours under refrigeration.
Preheat grill or BBQ. Drain marinated flank steak well and place
on grill. Cook to desired temperature. Remove and allow meat
to rest for 15 minutes. Slice thinly across the grain and place
on warm serving plates or a platter. Serve with a salad or slaw.
Chef Larry’s Notes: Certified Angus Beef Flank Steak is found at Siesel’s
Old-Fashioned Meats in downtown Bay Park. Certified Angus Beef
is a quality designation for premium beef cuts.
