I got this from The Cookbook Junkie and it's really really good! I do love recipes where the prep is broken up like this -- do a little work before you go to bed one night, pop the meat under the broiler the next day and enjoy! This isn't just a tasty dinner -- I made this once and cut the finished product up into bite-size pieces which I offered with toothpicks and horseradish dip at a party and it was quite a hit!!

Marinated Flank Steak

¼ C reduced-sodium soy sauce
2 tsp honey
2 tsp grated peeled ginger or 1 tsp ground
2 tsp finely chopped fresh lemongrass, grated lemon zest, or fresh lime juice
2 cloves garlic, minced
1 T dry sherry
Pinch crushed red pepper
1 (1-pound) flank steak
2 tsp olive oil
¼ tsp salt
Freshly ground pepper, to taste

To prepare the marinade, combine the first seven ingredients in a gallon-size zip-close plastic bag; add the steak. Seal the bag, squeezing out the air; turn to coat the steak. Refrigerate, turning the bag occasionally, overnight or up to 24 hours. Remove the meat from the refrigerator at least 30 minutes before broiling.

Preheat the broiler. Discard the marinade; pat the steak dry with a paper towel, then drizzle with the oil (I forgot the oil once and it was delicious anyway). Broil 3 inches from the heat, turning once and sprinkling with salt on the cooked side, about 4 minutes on each side. Season with the pepper. Transfer the steak to a cutting board; let stand 2-3 minutes, then cut on the diagonal into 12 slices.

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