FLANK STEAK                                            serves about 4
		from memory...
	
	1 - 1 1/2 lb flank steak
	
	for the marinade:
		3-4 slices fresh ginger root, 1/8" thick, minced
		3-4 cloves garlic, minced or pressed
		some red wine vinegar
		some soy sauce
		some olive oil
			(maybe 1/4 to 1/2 cup of each?)
	
	Mix the marinade in a bowl.  Trim any fat from the edges of the steak, and 
	then put it into a heavy ziplock bag.  Pour the marinade over the steak, 
	and seal the bag.  Marinate overnight in the refridgerator.
	
	Prepare a very hot grill.
	
	Grill the steak about 1-2 minutes on a side.  This will cook very fast, 
	and if you overcook it, throw it away -- it is ruined!  Well, maybe I'm 
	being extreme, but do be careful to keep it rare.
	
	Remove the steak from the grill, and cover for another 5-10 minutes under 
	aluminum foil to "rest".  It will finish cooking during this time, and 
	get extra tasty.  If it looks like it's already cooked enough when you 
	remove it form the grill, then don't let it rest too long.
	
	Slice across the grain and at an angle, and enjoy.  There are never any 
	leftovers.