I'll mix it up tomorrow since the mix needed to chill at least two hours and I'm not sure how long my ice cream maker will take to whip ice cream instead of frozen yogurt.   I'm convinced it will be tasty but I will have to stop myself from looking in at it every 20 minutes hoping it's frozen so I can eat it lol.  Oh and my poor pitiful ginger root that I bought a few weeks ago to use with steaks has wilted a LOT but it also started sprouting a little green nub.  I am going to see what I can do in order to get it grow into a plant and if it's not too time intensive I'll give it a go.  If so I'll be sure to include pictures.  Speaking of pictures I didn't take one before I sliced the flank steak--and really it doesn't look like what is is served so it would be slightly misleading--but I did take a picture of my plate before I ate.  So here's the shiny new plates and my dinner that was sooo nummy. The marinade is simple.  1/3 a cup to 2/3 a cup brown sugar, 1/2 cup to 2/3 cup soy sauce, 1/3 cup molasses.  Minced garlic and ginger root to taste.  I used minced garlic from a jar and used about 2 hefty tablespoons.  I normally use about a teaspoon of minced ginger but tonight used 2 teaspoons of dry ginger.  I forgot the rice wine vinegar which I normally use about 1/4 of a cup but considering how it tasted I may forgo that depending on how I'm feeling.  Just whip that up really well and poor over the meat.  I use gallon size freezer bags and let it rest in the fridge for an hour or two before flipping it and waiting at least another hour before cooking.  I wrap the flank teak up very securely in foil paper and cook as slow as I need to somewhere between 300 and 325 degrees.  Don't toss the marinade after you start the meat cooking though.  When the flank steak is close to being done start warming the marinade in a small saucepan over medium heat.  Remove from the heat when it starts to boil.  Slice the meat and pour the warmed marinade over the slices.  I use a baking dish for this normally because I don't want it sliding off a serving platter.  I believe I got the recipe from gojee.com and have tweaked it to the flavors I like but it's a great taste.  And gojee is amazing.
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