Flank Steak Marinade

Step 1
Score flank steak by making shallow crisscross cuts on both sides.

Step 2
Place olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Pur?e until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Step 3
Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.

Step 4
Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.

Step 5
Preheat an outdoor grill to medium-high heat, and lightly oil the grate.

Step 6
Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.