Ingredients
- 6 garlic (cloves)
- 1 hickory-flavored barbecue
- 260 gr flank steak
- 240 ml olive oil
- 60 ml balsamic vinegar
- 50 gr ginger (grated fresh)
- 30 ml lemon juice
- 30 ml soy sauce
- 1 gr salt
-sauce Combine two third cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add steak, turning to coat. Cover and refrigerate overnight, turning occasionally. Drain tomatoes, reserving tomatoes and juice separately. Combine remaining one third cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1.5 tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate until ready to serve. Place steak on cooking grate; grill over medium-hot coals (350� to 400�) 7 to 8 minutes on each side or to desired degree of doneness. Cut steak diagonally across grain into thin strips; serve with tomato mixture. ----
