2 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
Pinch ground ginger
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon Brown or Dijon mustard
1 clove garlic, minced
Pinch ground black pepper
1 teaspoon honey
1 pound flank steak
In a medium bowl, mix the oil, vinegar, ginger, lemon juice, Worcestershire sauce, mustard, garlic, ground black pepper and honey. Place meat in sealable plastic bag. Pour marinade into the bag and seal. Refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Let stand approximately 10 minutes before serving.