http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5821361.aspxWed, 03 Dec 2008 21:51:05 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5821361melissa thomas0http://community.tasteofhome.com/forums/thread/5821361.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5821361<p>This was excellent. My whole family loved it. I served it with fried rice and egg rolls and it was a huge hit.</p>http://community.tasteofhome.com/forums/thread/5821360.aspxWed, 03 Dec 2008 21:51:05 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5821360Recipe-Bot0http://community.tasteofhome.com/forums/thread/5821360.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5821360<p>“This recipe is a variation of the marinated ginger-sake flank steak my mother used to make. It was so good,” says Shawn Solley of Morgantown, West Virginia. So is the wonderful flavor and aroma of Shawn's incredibly tender lighter version. You'll want to try this one!</p><p><a href="http://www.tasteofhome.com/recipes/Grilled-Asian-Flank-Steak">View this recipe now</a></p>