This Asian Flank Steak recipe is AWESOME. And easy.
And. The one weird ingredient? The fermented black beans? Not so easy to find in Akron, OH, so I just omited them, and it was still amazing. Matt couldn't stop raving about it - or eating it.
BUT - just remember that you have to marinate the flank steak for 24 hours - and then chill it for at least two hours before you eat. So while it's not labor intensive, there is a lot of waiting-around time. I would say, though, that you could make the steak in the morning, or the night before, and slice and eat it the next day or that night, and it would be delicious.