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Teriyaki Flank Steak Recipe

Photo by: Taste of Home

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Teriyaki sauce, Chinese five-spice powder, ginger and sesame oil combine in this overnight marinade that gives plenty of Oriental flair to grilled flank steak. -Nancy Fairless of Clifton, New Jersey

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6 Servings
Prep: 5 min. + marinating Grill: 10 min.

Ingredients

1-1/2 pounds beef flank steak
3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sesame oil
2 tablespoons minced fresh gingerroot
5 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon pepper
2 green onions, thinly sliced

Directions

Score the surface of the steak with shallow diagonal cuts, making diamond shapes. In a small bowl, combine the teriyaki sauce, oil, ginger, garlic, five-spice powder and pepper.
Pour 2/3 cup marinade into a large resealable plastic bag; add the steak and green onions. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
If grilling the steak, coat grill rack with cooking spray before starting the grill. Drain and discard marinade from meat. Grill steak, covered, over medium-hot heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 6 servings.

Nutritional Analysis: One serving(3 ounces cooked steak) equals 207 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 388 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Teriyaki Flank Steak published in Light & Tasty February/March 2004, p27