Makes 4 servings. Difficulty
6 Tablespoons cider vinegar 2 Tablespoons sugar 2 Tablespoons gf catsup 1-1/2 Tablespoons molasses 2 garlic cloves, minced 1/2 inch piece of fresh ginger, peeled and minced 1/2 teaspoon salt 1/4 teaspoon hot red pepper flakes 1 pound flank steak, cut against grain into thin strips Salt and freshly ground black pepper
30 small wooden skewers soaked in water for about 30 minutes or 6-8 large metal skewers
In a heavy saucepan combine cider vinegar, sugar, gf catsup, molasses, garlic, ginger, 1/2 teaspoon salt and red pepper flakes. Bring mixture to a simmer over medium to medium-high heat. Simmer, uncovered, stirring occasionally, until thickened and reduced to about 1/2 cup, about 5 minutes. Transfer sauce to a bowl and let cool.
Place flank strips in a gallon size zip-lock bag. Pour prepared sauce over top, seal bag and turn bag so meat is thoroughly coated. Regrigerate overnight or for at least 6 hours.
Prepare a grill or preheat broiler.
Thread flank steak strips onto skewers. To ensure even cooking, be careful not to pack them too tightly. Season skewers with salt and freshly ground black pepper.
Grill or broil, turning once, until just cooked through, about 3-5 minutes total cooking time. Serve.