Nancy Young wrote:
> "Andy" <q> wrote
>
>> kilikini said...
>>
>>> Andy wrote:
>>>> Michael L Kankiewicz said...
]>
>>> Yeah, I agree that it should be marinated because it's a rather
>>> tough cut of meat, but if cooked to rare or medium-rare after
>>> marinating, it will be good. Rather than a dijon marinade, I'd go
>>> for an Asian-style, but that's me.
>
>> Well, kili, that's all fine and such but maybe we should have a flank
>> steak
>> throwdown. I just can't think of who would judge.
>>
>> I showed you mine. Show me yours.
>
> Can I join? My marinade is a winner.
> 3/4 cup pineapple juice (one of those little cans)
> 1/4 cup water
> 1/4 cup soy sauce
> 1 tablespoon brown sugar
> 1 1/4 teaspoons ground ginger (fresh!!! ginger)
> 1 clove minced garlic (I use a lot more)
>
> Marinate it for at least four hours.
>
> nancy

If I'm doing a sweet and sour like yours, nancy, I do similar, but I add
sesame oil and balsamic vinegar to your concoction - sans the water.. I
don't have a recipe, per se, I just pour stuff in until it tastes right. It
works for shrimp, pork and beef; although I can't eat meat anymore. :-P

kili