1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tbsp fresh lemon juice
2 tbsp chopped fresh cilantro
1 tbsp minced fresh ginger
1 1/4 pound flank steak -- trimmed

Whisk first 5 ingredients to blend in 13x9x2 inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.

Poster's notes: Next time, I'd use low-sodium soy sauce. I marinated this overnight and found it to be just a tad on the salty side. Also, the marinade was screaming for some garlic! I added a few cloves of minced garlic and about 1/4 tsp of crushed red pepper. And I left out the cilantro. I served this with steamed rice and roasted beets & baby carrots.

Stacy's Notes: Made this June 2003, Tim loved it. We've made it many times since, it is one of our most favorite red meat recipes, other than a good ribeye. We use light soy sauce, worcestershire, bottled lemon juice, bottled ginger, bottled minced garlic and a pinch of crushed red pepper (no cilantro). Tim grills outside and it is delicious every single time!