1 (2 lb) flank steaks
2 tablespoons chopped fresh flat-leaf parsley, for garnish

For the marinade
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced fresh ginger
1 tablespoon finely minced garlic
1 tablespoon sesame oil
1 tablespoon peanut oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons asian chili oil
salt & freshly ground black pepper, to taste

1 Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well.
2 Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice.
3 Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.).
4 Cook over high heat on a well oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat.
5 Remove to a cutting board and let rest for 10 minutes before slicing.
6 Slice the steak thinly on the diagonal and arrange on a platter.
7 Sprinkle with the chopped parsley and serve.