6 cloves garlic
1/2 red onion, chopped
2 limes, juiced
1 medium jalapeno chile pepper
2 tablespoons fresh thyme leaves
1 cup loosely packed cilantro leaves
3/4 cup corn oil
2 tablespoons honey
3 pounds beef flank steak
kosher salt to taste

Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.

Preheat a grill for medium-high heat.

While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.

To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

Note: Serrano chiles can be used instead of jalapenos. If you would like to increase the heat, add another pepper and an additional tablespoon of honey before pureeing.

This recipe is courtesy of Michele at Flora Fauna Fortuna.

1-1 1/2 lbs flank steak
2-3 stalks lemongrass, minced
6 garlic cloves, minced
1 tbsp minced ginger
3 tbsp fish sauce
2 tbsp canola oil
1/2 tsp sesame oil
Juice from one lime

1. Combine all the ingredients in a non-reactive container. I like to use a large Ziploc bag.
2. Marinate for a minimum of 4 hours or overnight
3. Grill or broil to desired doneness and slice thinly to serve.

This recipe has received over 300 positive reviews on AllRecipies.com

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.

Preheat grill for medium-high heat.

Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

1/4 c. oil
3 tbsp. soy sauce
1 tbsp. coffee granules
1/4 tsp. black pepper
1 clove garlic, chopped fine
Dash of hot pepper sauce
1 tbsp. dry red wine

Cut slices in meat on both sides cutting across grain (don’t slice through meat). Marinate 3 or more hours turning frequently. Cook on hot grill 4 to 5 minutes on one side. Turn and baste with sauce. Cook 4 to 5 minutes on second side or until done.

3/4 c. cooking oil
1/4 c. soy sauce
1/4 c. honey
1 tbsp. vinegar
1/2 c. chopped green olives
1 flank steak

Mix oil, soy sauce, honey, vinegar and green onions, with a rotary beater.

Marinate flank steak overnight in refrigerator.

Charbroil steak. Use remaining marinade heated up and poured over rice.

1 1/2 c. salad oil
1/4 c. Worcestershire sauce
1 tsp. pepper
1/2 tsp. dried parsley flakes
1/3 c. fresh lemon juice
2 tsp. dry mustard
2 1/4 tsp. salt
1/2 c. wine vinegar
2 cloves garlic, crushed

Score flank steak on both sides. Pour marinade over meat, turning a few times. Marinate 8 hours or overnight, turning occasionally. Grill or broil as usual.

1/4 c. soy sauce
2 tbsp. honey
2 tbsp. vinegar
1 tsp. garlic powder
1 tsp. ginger
3/4 c. oil
1 tbsp. ketchup
1 tbsp. chopped onion

Mix ingredients and place in plastic bag. Place 1 flank steak in bag and mix marinade so it covers steak. Marinade 3 hours. Barbecue to medium.

1/3 c. soy sauce
1 tsp. instant minced garlic or 1 clove, crushed
1 tbsp. brown sugar
1/2 tsp. grated ginger (optional)
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 sm. onion, chopped fine

Mix ingredients in a bowl large enough for flank steak. Place steak in marinade. Cover tightly while marinating in refrigerator at least several hours. Turn several times while marinating. If steak is thick, poke it with fork to let it penetrate.

1 (1 1/2 lb.) flank steak
5 green onions, chopped
3/4 c. vegetable oil
1/2 c. soy sauce
Sm. amount grated ginger root
1 1/2 tsp. garlic powder
3 tbsp. honey
2 tbsp. vinegar

Place steak in a large shallow dish. Combine remaining ingredients, mixing well. Pour over steak; cover and marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade. Grill over hot coals 5-10 minutes on each side, or until desired degree of doneness, basting with marinade.

To serve, slice steak across grain into thin slice. Yield: about 6 servings.

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