Grilled Flank Steak (nothing surprising, just a set of proportions that works well)
Marinade proportions are for two 1 1/2 lb flank steaks
1 cup balsamic vinegar (I keep a bottle of the cheap stuff for this)
1/2 cup oil (any neutral vegetable oil is good, don't waste olive oil)
1/4 cups soy sauce (I use this instead of adding salt, more flavor)
1/4 cup sugar
5 medium shallots - diced fine
That's it, combine ingredients and cover steak (i usually use a zip lock bag so the whole thing stays covered). Do about 6 -8 hours in advance. I don't recomend doing overnight cause the steak can get too mushy. About 1/2 hour before grilling, remove from marinade and let drip dry on a rack. If you're really motivated, cook the marinade reducing by at least half to use as a glaze when serving.
