1 lb (454 g) beef flap or flank steak, cut into 4 pieces
1/4 cup (60 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) hot pepper or jalapeño sauce
In a non-reactive bowl, combine all the ingredients. Cover and refrigerate for 6 hours or more.
In a grill pan or on a gas grill over medium-high heat, grill the meat on both sides until done to your liking (rare or medium rare will be more tender). Let cool. Slice thinly across the grain.
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