Korean-Style Flank Steak with Broccoli Quinoa

Bulgogi marinade for the flank steak (skirt steak would be OK too) roughly .7 lbs:

1 T red pepper flakes
1/3 C olive oil
4T balsamic vinegar
1/4 C soy sauce
6 cloves minced garlic
fresh ground pepper
1/4 C Jack Daniels or other whiskey

Marinade overnight or up to two days, grill on medium high heat until well cooked outside (do not serve rare or it will be too chewy). Preferably medium or medium well.  Slice thinly on the diagonal grain and serve.

1/2 C quinoa, rinsed and drained
1 C water
pinch cayenne, ground dry ginger, salt

Bring quinoa and water to boil, reduce heat, cover, simmer for 12-15 minutes until water absorbs completely. When almost finished, add chopped broccoli and let cook until just brightened but still very crisp. Mix together with spices.