3 lbs. flank steak
6 Tbsp. fresh ginger, minced
1 cup extra virgin olive oil
3 cups honey
1 1/2 cups white wine vinegar
3/4 cup aged balsamic vinegar
1 1/2 tsp. coarse ground black peppercorn
1 1/2 tsp. Kosher salt
Method:
Make shallow diagonal cuts on both sides of flank steak, to create a tenderizing effect. Cut steak on the diagonal long strips about 3/4 inch thick. Mix all other ingredients together to make marinate. Take half of the marinade and pour over the flank steak pieces and let it marinate overnight or at least for 8 hours. Weave steak pieces on kabob sticks and cook on grill for 2- 3 minutes on each side. Do not over cook. Take the remaining half of the fresh marinade and simmer to a reduction for 6-8 minutes until a thick glaze forms. Drizzle over potatoes and kabobs just before serving.
