ASIAN FLANK STEAK

½ cup Grand Marnier Liqueur (or other orange flavored liquor)

½ cup orange juice

¼ cup hoisin sauce

1/3 cup soy sauce

1/3 cup brown sugar

2 tablespoons honey

2 tablespoons Dijon mustard

½ teaspoon red pepper flakes

6 garlic cloves, chopped

2” piece fresh ginger root, cut into thin slices

2 ½-3 pounds flank steak

Combine all of the ingredients except the flank steak together in a large ziplock bag squeeze the bag until everything is well-combined.  Add the steak and, again, massage the bag so that the steak is well-coated and the marinade is full incorporated.  Refrigerate and let marinate for at least 3 hours or, preferably, overnight.  Bring the meat to room temperature before cooking.

Heat your grill to 400 degrees (or oiled grill pan to smoking hot over medium high heat).  Take the steak out of the marinade and place the remaining marinade in a saucepan.  Bring the marinade to a boil (watch carefully so it doesn’t boil over).  Reduce the heat to low and let the marinade reduce, stirring occasionally, while you cook the steaks.

Place the steaks on the hot grill and cook for 4-5 minutes on the first side and then, flip and cook for 3-4 minutes on the second side for medium rare (130 degrees).  Let the steak rest for 10 minutes before cutting.

Cut the steak into thin slices, against the grain and serve over rice with sautéed veggies on the side.  Drizzle the yummy sauce all over.

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