Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 teaspoon Asian chili sauce
• 1 teaspoon black pepper (freshly ground)

Directions

• Directions
• Rinse and pat dry the flank steak. Score the meat lightly in a 2 inch diamond pattern to allow the flavor of the marinade to penetrate.
• Combine the remaining ingredients in a flat glass dish or in a heavy zip lock bag. Place meat in the marinade and cover or seal and marinate in the refrigerator 6 hours or overnight turning 2-3 times.
• Preheat the barbecue on high and brush the grids with oil to prevent sticking. Place the flank steak on hot grids and reduce heat to medium.
• Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3 to 5 minutes before carving.
• Meanwhile, place the marinade in small heavy saucepan and bring to a boil on the side burner or stove and cook for 2 to 3 minutes.
• Carve the steak into thin slices on the diagonal, against the grain. Drizzle the cooked marinade over the meat.