Source: Eric Tosh - Eulipia, San Jose, California

Serves: 4

1 (2 pound) flank Steak

Marinade
1 teaspoon whole pepper
2 cups red wine
1/2 cup ginger root, sliced
1/4 cup molasses
2 tablespoons soy sauce
2 shallots, chopped
6 cloves garlic
1/2 cup olive oil

Bok Choy
1 teaspoon crushed garlic
2 tablespoons butter
2 tablespoons water
2 heads bok choy, halved
1 pinch salt

We will begin the recipe by first marinating the steak for several hours, overnight is best. Combine the red wine, peppercorns, and ginger root in a saucepan. Reduce mixture by 3/4 volume. Combine molasses, soy sauce, shallots, garlic and olive oil with the first ingredients. Cover flank steak on all sides with the marinade and place in refrigerator for marinating.

Preheat barbecue grill gas or charcoals. Remove steak from marinade and season with salt and pepper. Place on a hot grill over direct heat but not to close to the coals or marinade will burn. Cook approximately 3 minutes on each side for medium rare. When steak is ready, remove from grill and hold in a warm but not hot area for resting.

While steak is resting, place a saute pan over high heat and add garlic, butter and water. Bring to a boil and place the bok choy in the pan and season with salt. Cover bok choy to steam for one minute. Place bok choy on plates and drizzle with remaining sauce from the pan.

Slice the flank steak against the grain and fan slices onto the bok choy. Finish plate with remaining juices from the flank steak