2 garlic cloves
1 piece fresh ginger (1 inch long)
1/2 cup smooth peanut butter
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 1 tablespoon rice vinegar
1 tablespoon light-brown sugar
1/4 teaspoon red-pepper flakes
1 1/2 pounds flank steak (we need closer to 2 lbs)
We love the sauce, so last time I doubled the whole recipe.
In the morning: Peel garlic; peel and slice ginger. Place both in a blender with peanut butter, 1/4 cup soy sauce, 1/4 cup vinegar, sugar, red-pepper flakes, and 2 tablespoons water. Blend until smooth. Place steak in a resealable plastic bag or shallow dish; add all but 1/2 cup sauce and refrigerate. Cover and store reserved sauce at room temperature.
Grill until steak is medium-rare - don't over cook flank steak you'll be sorry. Let the steak rest 10 minutes before thinly slicing on a diagonal.
Serve sliced steak with sauce.