Grilled Flank Steak

Ingredients

• ¾ cup low-sodium tamari (wheat-free)
• ¼ cup balsamic vinegar
• ¼ cup pineapple juice
• ¼ cup olive oil
• 2 tablespoons dry mustard
• 4 cloves garlic, minced (or 4 teaspoons minced)
• Freshly cracked pepper, to taste
• 2½ pounds flank steak

Directions

1. In a medium mixing bowl, whisk together tamari, balsamic vinegar, pineapple juice, olive oil, dry mustard, garlic, and pepper to create marinade.
2. Place flank steak in a large glass dish. Pour marinade over steak, and cover. Place in refrigerator and marinate meat for 8 to 24 hours, stirring occasionally.
3. Grill or broil until done with internal temperature of 140° F for rare or 160° F for medium. (Well-done or 180° F is not recommended, as it will make this cut of meat very tough.)
4. Slice across the grain into thin slices, and serve warm or cold.