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Flank steak or Skirt steak
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 tablespoon chili oil
1 tablespoon sesame oil
2 tablespoons Epicurean Lemongrass Balsamic Vinegar
2 tablespoons chopped green onions
¼ cup soy sauce

Combine the Epicurean Lemongrass Balsamic Vinegar, ginger, vinegar, soy sauce, chili oil, garlic, sesame oil, and green onions and pour this marinade into a big Ziploc bag. Add the meat and squeeze the bag to get rid of excess air.
Seal the Ziploc bag and refrigerate it for 24 hours, turning it a few times.
Preheat the grill to high.
Take the steak out of the bag and discard the marinade.
Blot excess marinade off of the steak using paper towels.
Grill the meat and then let it rest for 10 minutes, then serve.