Flank steak is a lean cut of beef, which is also very flavourful. This simple recipe is done in two stages: prepare the marinade one day, and cook the next. This is a perfect example of the kind of stress-free entertaining you can do with your gas barbecue.
1 1/2 lb flank steak
1/4 cup soy sauce
1/4 cup sugar
1 tbsp sesame oil
1 tbsp lime juice
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp Asian chili sauce
1 tsp black pepper, freshly ground
Rinse and pat dry the flank steak. Score the meat lightly in a 2" diamond pattern, to allow the flavour of the marinade to penetrate.
Combine the remaining ingredients in a heavy resealable Ziploc bag. Place meat in the marinade and cover, or seal and marinate in the refrigerator 6 hours or overnight, turning 2 - 3 times.
Preheat the barbecue on HIGH, and brush the grids with oil to prevent sticking. Place the flank steak on hot grids, and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3 - 5 minutes before carving.
Meanwhile, place the marinade in a small heavy saucepan and bring to a boil on the sideburner and cook for 2 - 3 minutes.
Carve the steak into thin slices on the diagonal, against the grain. Drizzle the cooked marinade over the meat.