Grilled Asian Flank Steak

Combine all marinade ingredients. Mix well.

Place flank steak in a resealable plastic bag and add marinade. Refrigerate for 3 to 6 hours, turning occasionally to distribute marinade.

Remove flank steak from the marinade. Reserve marinade. Place steak in center of cooking grate and grill for 15 to 20 minutes, or until desired doneness, turning once halfway through grilling time. Occasionally brush lightly with remaining marinade while grilling. Remove steak when done and hold in a warm place for 5 to 7 minutes. Slice thinly on the bias for serving.

Meanwhile, bring remaining marinade to a boil and simmer rapidly for 5 minutes. Serve with steak.

WINE AND BEER RECOMMENDATION: To celebrate the steak’s grilled earthiness and the marinade’s smoked fruit flavors, try a Pinot Noir from Oregon’s Willamette Valley.

Pale Ale-with its assertive flavor profile, hoppy finish, and citrus overtones-is our brew of choice for this complex grilled beef dish.