Ginger, Sesame, and Soy Marinated Flank Steak

I ripped this recipe out of the May 2011 issue of Glamour magazine.
I have never been a fan of beef, but I have found myself branching out.
This was my first attempt at cooking steak, and not only did it turn out great BUT I actually enjoyed it.

ingredients

1 lb flank steak

4 cloves garlic, minced

1/2 tsp ground ginger

1/4C soy sauce

1/4C sugar

1 tbs lime juice

1 tbs lemon juice

1 tsp black pepper

1 tbs sesame oil

directions

1. Pat dry flank steak with paper towels.
2. Make very light horizontal slits against the grain across both sides of the meat.
3. Transfer steak to a large resealable bag.
4. Combine garlic, ginger, soy sauce, sugar, lime and lemon juice, and black pepper in a small bowl.
5. Slowly whisk in sesame oil until blended.
6. Pour marinade over steak and seal the bag.
7. Refrigerate the meat for a minimum of 4 hours, up to 1 day.
8. Preheat the broiler. If using a cast iron skillet (what I did), place it in the oven while the oven is preheating.
9. While oven is heating, remove steak from the bag and pat dry with paper towels.
10. Transfer marinade to a small saucepan.
11. Boil marinade until thickened, about 3 minutes. Keep warm.
12. If using a cast iron skillet, pull it out from the oven and place the steak on it.
13. If using a pan, set the steak on it.
14. Broil steak about 8 minutes, turning once until charred and medium-rare. (I did 8 minutes but the steak ended up being closer to medium-well).
15. Allow the steak to rest for 10 minutes.
16. Cut thin slices along the slits you made earlier. (You should be cutting against the grain at a 45 degree angle to the edge of the steak).
17. Serve with cooked marinade.
18. Enjoy!