Serves 4

Honey adds terrific sweetness to this salty cut of steak. Its great warm or room temperature with horseradish sauce

¼ cup soy sauce
1/3 cup honey
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoons grated fresh ginger
½ cup canola oil
2 pounds skirt steak

Combine soy sauce, honey, vinegar, garlic, ginger and oil in a container with a tight lid. Shake well. Make diagonal cuts all along the steak on both sides. Place meat in a shallow baking dish and pour marinade over it. Cover and refrigerate for at least 4 hours.

Prepare the grill or grill pan on medium-high heat. Cook the steak about 6 minutes each side. Remove from heat and let rest 5 minutes before slicing. Conversely, broil for about 3- 5 minutes each side.

Slice steak thinly and serve with horseradish sauce.