• 2 pounds flank steak
  • olive oil
  • Asian Style Marinade:
  • 6 ounces hoisin sauce
  • 6 ounces sherry wine
  • 2 ounces rice vinegar
  • 2 ounces soy sauce
  • 3 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sesame oil



Flank steak should be trimmed and scored. Add hoisin sauce, wine, rice vinegar, soy sauce, garlic, ginger, red pepper flakes, and sesame oil; mixing well. Pour marinade over meat; letting stand under refrigeration a minimum of 3 hours. Drain marinade; blotting meat before putting on hot grill. Season meat with salt and pepper; brushing lightly with olive oil. Cook meat for 4 to 6 minutes per side. Remove meat or let meat rest for a few minutes. After meat has rested, thinly slice on the diagonal.