Asian Flank Steak

1/2 cup soy sauce
1/2 cup sherry cooking wine

1/4 cup honey
2 T sesame oil
2 T (heaping) minced ginger
2 T minced garlic
2 t. crushed red pepper flakes

2 large flank steaks (or flat iron steaks or skirt steaks)

(I usually half this recipe and only use 1 large flank steak as it's the perfect amount for my family).

Garnish:  roasted sesame seeds and slivered green onions

Mix Marinade ingredients together a bowl.  Place steaks in a Ziploc bag and pour marinade over steaks.  Refrigerate 3-6 hours.  Grill steaks 4 minutes on each side for medium rare steaks.  Allow steaks to rest 5 minutes before slicing.  Garnish with sesame seeds (I don't roast mine) and slivered green onion.  Slice into thin strips and serve. 

Note: (Unless Tige is in the mood to grill, I usually just cook this in a frying pan on the stove over high heat.  About 6 minutes each side for medium.  It gets charred on the outside. Don't skip the onion, that's the best part!  I usually serve this Barbados sweet potatoes because it also needs fresh ginger, so I have it on hand for both recipes).