Sleeve gastrectomy friendly flank steak

I can eat just about anything now since my vertical sleeve gastrectomy. The only things that are difficult are meats that are cooked too dry. One trick I use a lot besides my new handy dandy smoker is marinades. DH wanted steak tonight so I cooked our favorite flank steak. It's always delicious and moist. Here's the recipe.

You will need 1 flank steak and mushrooms of your choice in addition to the ingredients for the marinade:

1 cup lite soy sauce (regular is too salty)
1 tablespoon toasted sesame oil
1 tablespoon chopped fresh ginger
2 cloves chopped garlic
ground pepper

Mix together and marinate steak for approximately 8 hours. Remove steak from marinade, reserving marinade, and grill or broil. While the steak is cooking, saute mushrooms lightly in olive oil then add the marinade. Bring to a boil and simmer. Slice steak on the diagonal and serve with the mushrooms.

We're planning on firing up the smoker Wednesday. DH went to the grocery with me and he loves to check out the meat department. I'll let you know the results. I'm planning on some very moist and tender meals. Who knew a smoker could be a bariatric surgery patient's best friend!