This easy recipe is a favorite of our winemaker’s mother. Prepare the marinade in the morning, marinate the meat all day, and grill at night. Serve with an oak-aged red wine such as Fenn Valley Meritage or Cabernet Franc Reserve. If you would like a white wine, serve this with an oak aged Chardonnay such as Fenn Valley Chardonnay Reserve.
- 1 Lb Flank steak
- ¼ cup dry or nearly dry white wine (Lakeshore Demi-sec or Lakeshore White)
- ¼ cup Soy sauce
- ¼ cup honey
- 2 Tbsp white vinegar
- 1 Tbsp minced fresh ginger
- 1 tsp dark sesame oil
- 1 Tbsp minced garlic
Combine the white wine and the next six ingredients in a 1gallon zip-lock baggie. Shake until the honey dissolves. Add the steak and zip the bag closed. Marinate in the refrigerator for 8 hours, turning the bag two or three times.
Grill, while basting frequently with the marinade, over medium-hot coals for 8 minutes on a side or until cooked to your liking. Remove the meat and allow to rest for 10 minutes. Put the remaining marinade in a small saucepan, bring to a boil, and reduce until slightly thickened. Slice the meat at an angle across the grain into thin slices. Serve with the reduced marinade.
