Ingredients:
1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce (LA CHOY, SAN-J WHEAT FREE SOY SAUCE, BRAGG'S AMINO are gluten free)
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced
up to 2 lbs flank steak
Combine first 6 ingredients for the marinade and mix well. Reserve about 1/4 cup and set aside.
Score flank steak with a knife diagonally on both sides (about 1/8 inch deep)
Put the steak in large ziploc bag and pour marinade over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.
Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.
