My flank steak recipe was the second place winner in the People\'s Choice Award for the 2010 EGGtoberFest in Atlanta.

We won first place at the Kent, Ohio Jaycee’s Grill For Good event in May 2010 and 2nd place with this recipe at the national Big Green Egg Eggtoberfest event in Atlanta, GA October 2010.

• 1/3 C Soy Sauce
• 1/4 C Oil
• 3 Tbls Dry Sherry
• 2 Tbls Honey
• 1 Clove garlic
• 1/4 C Chopped Onion
• 1-1/2 tsp Ginger
• 1-1/2 lbs flank steak

Mix above ingredients together and marinate overnight in the refrigerator or at room temperature for 4 hours (a large zip lock bag works great for this!) The longer you marinate it the better; we often do it 2-3 days ahead.

Grill over high heat (500+) about 4 minutes each side. After taking off of the grill let the flank steak “sit” for approx 10-15 minutes for the juices to rest then slice diagonally against the grain for tender, juicy meat. Goes great with rice for dinner with a salad or with sliced French bread as an appetizer. Serve hot or cold. Recipe can be doubled, tripled – in fact when we make it I often multiply it by 7 or 8 as it is so popular and we cook 12# + at a time.