Whisk together the soy sauce, vinegar, honey,
garlic powder, ground ginger, green onion, and
vegetable oil in a bowl; pour into a resealable
plastic bag. Add the flank steak, coat with the
marinade, squeeze out excess air, and seal the
bag. Marinate in the refrigerator at least 4
hours.
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Cook the flank steak on the preheated grill
until it begins to firm, and is reddish-pink
and juicy in the center, about 5 minutes per
side. An instant-read thermometer inserted into
the center should read 130 degrees F (54
degrees C). Once cooked, cover the steak with
several sheets of aluminum foil, and set aside
to rest for 10 minutes before slicing thinly
against the grain.
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