Ingredients

• 1 , 1 1/2-pound
• 0.75 cups olive oil
• 0.5 cups light brown sugar
• 0.5 cups dry red wine
• 0.25 cups soy sauce
• 3 tablespoons onion powder
• 3 tablespoons honey
• 3 whole green onions , coarsely chopped
• 4 cloves garlic
• 2 tablespoons garlic vinegar
• 1.5 teaspoons ground ginger
• 1.5 teaspoons garlic powder

Instructions

1. 1 Score flank steak by making shallow crisscross cuts on both sides.
2. 2 Place olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Purée until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
3. 3 Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.
4. 4 Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
5. 5 Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
6. 6 Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.

Nutrition per serving