o Salt and pepper
o 1 pineapple core; roughly chopped
o ¼ cup plus 1 Tbsp. low sodium soy sauce
o 4 Tbsp. Local Raw Honey, 1 Tbsp. set aside
o 1 Tbsp. rice vinegar (unseasoned)
o 1 Tbsp. Gochujang (fermented chile sauce)
o ½ tsp. toasted sesame oil
o ½ - 1” section of ginger root, peeled and chopped
o 3-4 whole scallions, roughly chopped
o 2-3 cloves garlic, chopped
o 2 Tbsp. Pork Stock *for sauce only
o ½ tsp. arrowroot powder *for sauce only
1. Combine first nine marinade ingredients together in a blender or in a tall wide-mouth jar if using an immersion blender. Make sure to set aside 1 Tbsp. each honey and soy sauce, as well as stock and arrowroot; these will be used later. Blend well until smooth. *Set aside ¼ cup of marinade, cover and place in refrigerator.
2. Cut open flank package and pour out any liquid. Pour remaining marinade into the bag, massaging marinade into all surfaces of the steak. Seal and place into refrigerator for 8-24 hours to tenderize the meat and to allow the flavors to absorb.
3. One hour prior to cooking, remove flank from the refrigerator to allow to come to room temp.
4. Preheat grill to medium-hot heat and be sure to clean and oil grates well.
5. Remove flank from package and sprinkle with salt and pepper. Not as liberally as normal, as the soy sauce contains salt. About 1 – 1 ½ tsp. each is good, depending on the size.
6. Place steak on the hot grill and avoid flipping too often in order to achieve good, flavorful grill marks. Once per side is fine, as long as you can avoid flare-ups. Grill for 8-9 minutes, or until done to medium-rare or medium and remove to a cutting board.
7. To make the sauce while the meat is resting; add 1 Tbsp. each honey and soy sauce, as well as the stock and arrowroot powder to the remaining ¼ cup marinade. Whisk to fully incorporate, then bring to a simmer in a small saucepan over medium heat on the stove, stirring often. Remove from heat to thicken.
8. Slice flank steak thinly across the grain to serve. Enjoy!