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MYRA’S GRILLED FLANK STEAK adapted from Mary Berg’s mother

MARINADE
1/3 cup Bragg’s liquid aminos
1/3 cup dry red wine
1/3 cup QUALITY honey
3 tablespoons Worcestershire sauce
2 teaspoons ground ginger
3 garlic cloves, minced
FRESH ground sea salt and black pepper
1/2 cup avocado oil, plus more for the grill
4 green onions, chopped
2-3 pounds Flank Steak

• Whisk together the liquid aminos, red wine, honey, Worcestershire, ground ginger, garlic and 1/2 teaspoon pepper.
• Whisk in the oil.
• Fold in green onions.
• Add flank steak to large container or ziplock bag.
• If using a ziplock bag remove as much air as possible.
• Place in the refrigerator to marinate for at least 4 hours or up to overnight.

• Remove steak from the refrigerator 30 minutes before you are ready to grill so it can come up to room temperature.
• Heat your grill to medium-high.
• Remove the steak from the marinade and dry off the outside with some paper towel.
• Lightly oil the grill.
• Season the steak with FRESH ground sea salt and black pepper.
• Grill 6 to 8 minutes per side for medium rare or until cooked to your liking.
• Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce.

SAUCE
2 green onions
1/2 cup mayonnaise
1 tablespoon finely grated ginger. plus more as needed
1 teaspoon Montreal steak spice. plus more as needed
Juice of 1 LARGE lemon

• Add the green onions to the grill and cook, turning frequently, until charred, 3 to 5 minutes.
• Finely chop the grilled green onions and add to a bowl along with the mayonnaise, finely grated ginger, Montreal steak spice and lemon juice.
• Stir well to combine and adjust seasoning, adding a bit more of the lemon juice, ginger or steak spice, to taste.
• Slice the steak against the grain into 1/2-inch-thick slices.
• Serve with the sauce on the side.