Food Fun Friday- Flank Steak

Still trying to cut back here... and flank steak is a great meat to use... not too fatty...
Amy's Two Day Flank Steak

You could marinade for 24 hours only, but trust me, it's called TWO DAY Flank Steak for a reason. Flank steak is one tough cut of meat, and you need every minute of those 48 hours to tenderize that bad boy.

2lbs.flanksteak
1/4 C olive oil
1 6 oz. can pineapple juice
1 C soy sauce (Kikkoman's low sodium)
1/4 C honey
1/2 C rice vinegar
1 bunch green onions thinly sliced
4 cloves garlic, crushed
2 tsp fresh grated ginger
1 tsp. cayenne pepper
1 tsp. fresh ground black pepper

Score the flank steak in one inch intervals on the diagonal on both sides of the meat. Mix all of the marinade ingredients well in a gallon sized resealable freezer bag. Insert the meat and flip the bag several times to thoroughly coat the steak. Refrigerate, and turn the bag several times over the next 48 hours. When grilling time has arrived, cook for 6 minutes on each side. Slice on the diagonal every half inch and serve immediately. The leftovers make great sandwiches on a baguette