- 1 piece (2 inches) fresh ginger, peeled and thinly sliced
- 1/2 red onion, coarsely chopped
- 4 cloves garlic coarsely chopped
- 1/2 cup chopped fresh cilantro or flat-leaf parsley
- 1/3 cup dry red wine
- 1/4 cup Tamari
- Freshly milled black pepper to taste
- 1 1 ½ -2 lb. flank steak
Marinade: Put the ginger, onion, garlic and cilantro (or parsley) in a food processor and process until a smooth paste forms. Add the wine, Tamari, oil, and pepper and process to combine. Put the flank steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrigerator, covered, for a minimum of 4 hours.
Preheat a gas grill to medium-high. Brush the grill rack with vegetable oil. Remove the steak from the marinade and drain well. Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after three minutes if a crosshatch of grill marks is desired. Thinly slice the steak across the grain.
Recipe contributed from Becker Farms, Summer 2010 issue