Spicy Asian Infused Flank Steak

or 2 tablespoons grated fresh ginger

dry white wine, dry vermouth or sake

soy sauce (I used light soy sauce because I salted the steak after marinating)

hoisin sauce

smashed garlic (just smash each clove with the flat side of a heavy knife, then add to marinade)

to 15 drops Sriracha Sauce ( I used 15, of course)

dark (toasted) sesame oil

freshly ground black pepper

1½ to 2 lb flank steak

kosher salt and black pepper

neutral oil..such as vegetable

kosher salt and more fresh ground black pepper to coat the steak before searing