Teriyaki Steak

2 lb flap meat

1 cup soy sauce

1/2 cup water

1/4 cup rice vinegar

1/2 cup granulated sugar

3 Tbsp brown sugar

2 cloves garlic

2 tsp ginger, grated

1/2 Tbsp corn starch

1 Tbsp water

In a small sauce pan, combine the soy suace, water, vinegar, sugars, garlic, and ginger. Bring to a boil. In a small bowl, make a slurry with the corn starch and water. Pour it into the boiling sauce and reduce to a simmer. Simmer until desired thickness, about 2 minutes. Remove from heat and allow to cool. Place the steak in a ziploc bag and pour in 1/4 of the sauce. Marinate for 30 minutes or up to several hours. Bring steak to room temp before grilling. Season steak with salt on both sides. Grill on medium/high heat for 4 minutes on the first side and 2 minutes on the second side, or until desired temperature. 130 for medium rare, 135 for medium, 140 for medium well. Baste the steak with teriyaki sauce while grilling. Remove from grill and allow to rest for 10 minutes before slicing.

**can sub coconut sugar for the granulated and brown sugar for refined sugar free