1/4 cup reduced-sodium Soy Sauce
2 Teaspoons honey
2 teaspoons grated fresh ginger root, or 1 teaspoon ground ginger root
2 teaspoons finely chopped fresh lemon grass, or grated lemon zest
2 garlic cloves, finely chopped
1/2 fluid ounces (1 Tablespoon) dry sherry
Pinch crushed red pepper flakes
15 oz. Flank steak
2 teaspoons olive oil
Salt and pepper (ground black pepper to taste)

Prepare marinade, in a gallon-size seal-able plastic bag; combine soy sauce, honey, ginger, lemon grass, garlic, sherry and red pepper flakes. Add steak in seal bag, squeezing out air; turn to cover steak

Refrigerate overnight or up to 24 hours, turning bag occasionally.

Preheat broiler. Drain and discard marinade, dry meat with paper towel. Rub lightly with oil

Broil on rack 3 inches from heat. Approximately 4 minutes on each side, turning only once.