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Kittencal's Marinated Grilled Flank Steak

Created by KittenCal on December 27, 2011

2 pounds beef flank (steaks)
McCormick's Montreal Brand steak seasoning (to taste, or freshly ground coarse black pepper)
Salt, to taste
FOR THE MARINADE
Oil (vegetable oil or canola oil, 2/3 cup, you can use a little, does not have to be exact)
1/3 cup soy sauce

1/4 cup red wine vinegar
3 to 4 tablespoons honey ( can use 3-4 tablespoons real maple syrup, DO NOT substitute brown sugar)
3 tablespoons Worcestershire sauce
1/4 to 1/2 teaspoon ground ginger
6 garlic cloves, minced
2 green onions, coarsely chopped

Step 1: In a bowl combine all marinade ingredients until well combined.
Step 2: Score the surface of the uncooked steak about 1/4-inch deep across the grain. Place the marinade into a large heavy resealable plastic bag then add in the beef. Seal bag and toss meat to coat with the marinade. Place the bag into a large bowl. Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
Step 3: Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat. Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter for 2 hours.
Step 4: Preheat grill to high heat. Place on grill and season with steak seasoning or fresh ground black pepper and a little salt. Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill). Remove to a plate/s and allow to sit for 10 minutes before slicing. Slice the meat across the grain.