Assemble the necessary ingredients: up to 2lbs of flank steak, pineapple juice, soy sauce, olive oil, ginger (ground or fresh - I use ground because it is cheaper and always on hand), brown sugar, 4-5 cloves of garlic.
Score your 2lb flank steak using a diagonal line diamond pattern. Take care not to go too deep, and use only the tip of your knife. This helps to tenderize the meat.
Now lets make the marinade. Stand a large ziploc bag up inside of a mixing bowl. Roll the zipper edge over towards the outside.
Add 1 cup of pineapple juice, 1/2 cup of soy sauce, 1/2 cup of olive oil, 1/2 cup of brown sugar, 1 Tablespoon of fresh ginger/ 1/8 teaspoon of ground ginger, and 4 to 5 cloves of garlic finely minced to the bag and mix well.
Remove 1/4 cup of marinade and set aside in refrigerator.
Add flank steak to the bag and turn to coat. Seal bag making sure to remove any air. Refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes prior to grilling.
Place steak on grill and cook 5 to 10 minutes each side. Use the marinade that was set aside previously to brush over steak while grilling. Flank steak should still be pink in the middle when done cooking. Remove from grill and allow to stand for 5 minutes prior to slicing.
Slice flank steak at an angle against the grain to give you even thin slices, and enjoy!
Flank steak may also be cooked under a broiler if you are lacking a grill. Broil on broiler pan on the upper rack for about 5 to 10 minutes per side. Watch carefully to make sure it doesn't burn! You can always move your rack down if it appears to be burning too much.
Original recipe from Our Best Bites.