1 (2-lb.) flank steak
For the Marinade:
1 c. soy sauce
½ t. dried ginger
¼ t. ground black pepper
Juice of 1 orange (about ½ c.)
Juice of 1 lemon (about 3 T.)
2 cloves of garlic, peeled and minced
2 T. honey
½ c. olive oil
Prepare the marinade in a shallow baking dish by whisking together the soy sauce, dried ginger, pepper, orange juice, lemon juice, garlic, honey, and olive oil until combined.
Place the flank steak into the marinade, and turn to coat both sides. Refrigerate for several hours or overnight, turning the steak periodically so that it evenly soaks in the marinade.
Remove the steak from the refrigerator and set it on the counter and come to room temperature for 30 minutes before cooking.
Grill or broil the flank over medium heat for about 10-12 minutes, more or less, until done to your liking. Under done is better than over done, because steak will continue to cook while resting.
Allow the steak to rest on a cutting board for 5 minutes to seal in the juices. Slice the steak in very thin strips, against the grain. Serve topped with Corn & Avocado Salsa.
Corn and Avocado Salsa
1½ c. fresh (cooked) corn, or thawed frozen corn1 ripe avocado, pitted, peeled and diced
2 small tomatoes, diced (about 1 to 1 ½ c.)
½ c. finely diced Vidalia or other sweet onion
1 T. fresh cilantro, chopped
Juice of 1 lime (about 2 T.)
2 T. olive oil
2 T. rice wine vinegar or rice vinegar
¼ t. ground cumin
¼ t. cayenne pepper
In a medium bowl, combine the corn, diced avocado, tomatoes, onion, and cilantro. Pour in the fresh lime juice, rice vinegar, and olive oil. Stir. Sprinkle in the cumin and cayenne, and stir well.
Cover the bowl tightly with plastic wrap, and refrigerate for 30 minutes before serving. (Do not add avocado to salsa earlier than 30 minutes before serving so they don't turn brown.)