Pair this spicy entrée with snap peas and chopped red bell pepper.
Combine first 10 ingredients in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
Preheat grill to medium-high heat.
Remove steak from bag; discard marinade. Place steak on grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.
This spicy Asian marinade is versatile enough to apply to a variety of meats. Try it with pork tenderloin and cuts of chicken.
Cooking Light Gluten-Free Cookbook