Grilling

Mimi recommends cooking this over coals.   We decided to cook on our stovetop grill pan.  I am confident it would be GREAT over a fire where the sweetness of the sauce would mix with the smokiness of the fire, but it was equally good cooked indoors.  We used an organic grass fed flank steak and marinated for about 8 hours.  As Mimi recommends the longer the marinating the better.  The recipe calls for ground ginger and we used some fresh grated ginger.  Also, we substituted Agave Nectar for the honey.  It is sweeter and you can use slightly less.  Both CF and I agree that this marinade would be good on chicken and salmon.