Mix together syrup, chili sauce, vinegar and ginger to create the marinade. Place the flank steak in a large sealable plastic bag, cover with 2/3 cup (150 mL) of the marinade and squeeze out as much air as possible. Seal the bag and refrigerate over night. Cover and refrigerate the remaining 1/3 cup (75 mL) of the marinade for cooking.
To grill the flank steak; clean, oil and pre-heat your grill at high heat. Remove the steak from the marinade and pat dry. Season the flank steak with salt and pepper rubbing it into the meat. Grill the steak 4 to 5 minutes per side turning halfway through cooking. While grilling, occasionally baste the flank steak with the remaining marinade. Cook the steak to an internal temperature of 71°C (160°F) for medium, transfer to a plate and brush with any remaining marinade. Let rest for 5 to 10 minutes before slicing.
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