Jerry came back from a trip to California raving about some grilled meat he had eaten while there. It was at a dinner done by the people he works with. A coworker named Charlotte Coulter marinated flank steak and then grilled it. He said you have to get this recipe! Being the wonderful cook that I am, I was a bit insulted, but got the recipe anyway. I have to say, it is the only one I use now when cooking steak or London broil. It is also delicious on pork and chicken. Thanks, Charlotte.
Flank Steak Marinade
1/2 c. soy sauce
6 Tbsp. honey
2 Tbsp. vinegar(I like rice vinegar)
1 1/2 tsp. garlic powder
1 1/2 tsp. ground ginger
2/3 c. canola oil
1 green onion, minced
1 1/2 pounds flank steak or meat of choice
1. Mix all ingredients together.
2. Pour over the meat and marinate all day in the refrigerator, or 4 hours at room temperature. (For chicken, I always leave it in the refrigerator all the time.)
3. Flip meat at least once to insure all of meat is covered.
4. Grill, broil or bake meat.
Be sure to throw out any marinade that has had meat and not cooked, it is not safe to eat.
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