Ingredients
1/4 cup soy sauce
2 tablespoons water
3 garlic cloves, thinly sliced
1 tablespoon brown sugar
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1 flank steak (1 pound)
Directions
In a large resealable plastic bag or shallow glass container, combine the first seven ingredients; mix well. Add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for rare, meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More Beef Recipes
View All
Chicken Fried Ribeye Surf & Turf Sandwich
Crispy steak topped with creamy spinach seafood sauce and lobster tail on buttery sourdough—decadent, make-ahead, and perfect for casual entertaining. Can easily be doubled!
Sauerbraten Meatballs
with Gingersnap Gravy
