soy marinated flank steak
the marinade in this grilled asian style soy marinated flank steak takes an uninteresting piece of steak and turns it into a mouthwatering dish
120 ml reduced sodium soy sauce or tamari for gluten free option, 60 ml honey, 30 ml vegetable oil, plus more for greasing, sesame oil, garlic, 10 g minced ginger, black pepper, red chili pepper flakes, 6 g thinly sliced green onion, plus more for garnish, rice vinegar, 907 g flank steak
- 1/2 cup 120 ml reduced sodium soy sauce or tamari for gluten free option
 - 1/4 cup 60 ml honey
 - 2 tablespoons 30 ml vegetable oil
 - plus more for greasing
 - 1 tsp sesame oil
 - 4 cloves garlic
 - 2 tsp 10 g minced ginger
 - 1/2 tsp black pepper
 - 1/4 tsp red chili pepper flakes
 - 2 tbsp 6 g thinly sliced green onion
 - plus more for garnish
 - 3/4 tsp rice vinegar
 - 2 lb 907 g flank steak

- in a medium size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper and green onions.
 - remove 1/4 cup 60 ml of the marinade and combine with the rice vinegar in a small bowl.
 - cover and refrigerate.
 - place the remaining marinade and steak in a 1 gallon 3.
 - 6 l resealable bag.
 - remove as much air as possible and seal the bag.
 - refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes.
 - the steak can be marinated in the refrigerator for up to 12 hours.
 - remove the steak from the marinade, drain any excess liquid and transfer to a pan.
 - discard the marinating bag.
 - set the grill to high.
 - add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil.
 - allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.
 - cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness, about 3 to 4 minutes.
 - for medium rare, cook the steak until the internal temperature reaches between 120 and 125degf 49 and 52degc.
 - for medium, cook between 130 and 135degf 54 and 57degc.
 - transfer the steak to a cutting board and allow to rest for 10 minutes.
 - slice the steak against the grain into 1/4 inch 6 mm thick slices.
 - pour the reserved marinade on top and serve hot.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/2 cup 120 ml reduced sodium soy sauce or tamari for gluten free option
- 1/4 cup 60 ml honey
- 2 tablespoons 30 ml vegetable oil
- plus more for greasing
- 1 tsp sesame oil
- 4 cloves garlic
- 2 tsp 10 g minced ginger
- 1/2 tsp black pepper
- 1/4 tsp red chili pepper flakes
- 2 tbsp 6 g thinly sliced green onion
- plus more for garnish
- 3/4 tsp rice vinegar
- 2 lb 907 g flank steak

 ### Assistant: The ingredients you'll need are:
- 1/2 cup 120 ml reduced sodium soy sauce or tamari for gluten free option
- 1/4 cup 60 ml honey
- 2 tablespoons 30 ml vegetable oil
- plus more for greasing
- 1 tsp sesame oil
- 4 cloves garlic
- 2 tsp 10 g minced ginger
- 1/2 tsp black pepper
- 1/4 tsp red chili pepper flakes
- 2 tbsp 6 g thinly sliced green onion
- plus more for garnish
- 3/4 tsp rice vinegar
- 2 lb 907 g flank steak


You can follows these steps to make the recipe:
- in a medium size bowl, combine the soy sauce, honey, vegetable oil, sesame oil, garlic, ginger, black pepper, red chili pepper and green onions.
- remove 1/4 cup 60 ml of the marinade and combine with the rice vinegar in a small bowl.
- cover and refrigerate.
- place the remaining marinade and steak in a 1 gallon 3.
- 6 l resealable bag.
- remove as much air as possible and seal the bag.
- refrigerate for at least 1 hour by laying the steak flat, and flipping the bag after 30 minutes.
- the steak can be marinated in the refrigerator for up to 12 hours.
- remove the steak from the marinade, drain any excess liquid and transfer to a pan.
- discard the marinating bag.
- set the grill to high.
- add a small amount of oil on a folded piece of paper towel, carefully greasing the grill with the oil.
- allow the grill to preheat for 15 minutes, and once the grill is very hot, add the steak.
- cover and cook the steak until well browned, about 4 to 5 minutes, then flip and cook until desired doneness, about 3 to 4 minutes.
- for medium rare, cook the steak until the internal temperature reaches between 120 and 125degf 49 and 52degc.
- for medium, cook between 130 and 135degf 54 and 57degc.
- transfer the steak to a cutting board and allow to rest for 10 minutes.
- slice the steak against the grain into 1/4 inch 6 mm thick slices.
- pour the reserved marinade on top and serve hot.
- .

