a citrus-y and ginger-y red meat recipe

My husband really knocked it out of the park last night with our dinner.  He asked me what I wanted early yesterday morning and I did a little digging on Martha’s website for a grill-heavy dinner menu.  I didn’t find a full menu, but I did find a delicious recipe for flank steak.  My main goals were to find something that was 1. easy, 2. delicious, and 3. provided leftovers, because he is traveling for the next few days and we all know how I am with cooking and preparing my own meals.  (Not too good.)  He said it was pretty easy to make, just be sure you make the marinade early on so the steak can sit and tenderize.  We had broccoli, corn on the C, and mashed potatoes as our accompaniments.  We realized after we took the first few bites that we should have chosen more Asian-inspired sides, as the steak has a little Asian flair with the ginger.  I could eat mashed potatoes every day though, so I was still happy as a clam.  Click here for the official recipe.  We also substituted the soy sauce with Bragg’s Liquid Aminos to make it gluten free.   Click here to learn more about Bragg’s.