ingredients

• 2 pounds of flank steak 

• 1/4 cup low sodium soy sauce 
• 1/4 cup vegetable oil 
• 2 Tablespoons honey 
• 2 garlic cloves, minced 
• 2 Tablespoons fresh ginger, minced 
• 1/2 teaspoon crushed red pepper {optional for heat} 
• 1 teaspoon Sriracha {optional for heat} 
• 1 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1 Tablespoon chopped cilantro

cooking

1. In a large ziplock bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours. 
2. When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. 
3. Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade. Place the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. 
4.  Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes. Slice across the grain into thin strips. Garnish with crushed red pepper, sesame seeds and green onion. Serve with rice and roasted vegetables.