Ingredients
1 medium onion, sliced
1 garlic clove, peeled and sliced
1/3 cup water
1/3 cup white wine vinegar
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon coarsely ground pepper
1 beef flank steak (1 pound)
1/2 cup crumbled blue cheese
Preparation
In a large resealable plastic bag, combine the first six ingredients. Add the steak; seal bag and turn to coat. Refrigerate overnight, turning occasionally.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Let stand for 5 minutes; thinly slice across the grain. Sprinkle with blue cheese. Yield: 4 servings.
