Marinated Flank Steak

(Sorry about the lack of professional food photography. This is the leftover pile of meat that we will be eating tomorrow!)

Macey's recently had a meat sale, and I picked up London Broil for $1.79/lb. to use in this recipe (the Flank Steak was $4.99/lb, and I wasn't about to pay that price!). The marinade tenderized the meat and gave it great flavor. Kaysen gave two big thumbs up to this recipe, and he is an expert steak connoisseur, so he would know!

Marinated Flank Steak
1/2 cup vegetable oil
1/2 cup soy sauce
1/2 cup red wine vinegar
4 tsp. Worcestershire sauce (I didn't have any, so I left this out)
1 tsp. ground ginger
2 tsp. minced garlic (2 cloves)
3-4 lbs. flank steak

Place ingredients for marinade and steak in Ziplock bag. Marinade steak for 8 hours, or overnight. Barbeque 8-10 minutes per side; or set oven control to broil and/or 550 degrees. Broil steak 6 inches from heat until brown,k turning once, about 6 minutes on one side and 4 minutes on the other. Cut steak across grain at slanted angle into thin slices. Makes 8 servings.

Note: I read a similar recipe on allrecipes.com, and many reviewers said they replaced the red wine vinegar with balsamic vinegar and added cumin for delicious fajita meat.