Teriyaki Flank Steak Recipe

Ingredients

• 2/3 cup reduced-sodium teriyaki sauce
• 1/4 cup water
• 1/4 cup honey
• 1 tablespoon cider vinegar
• 1-3/4 teaspoons ground ginger
• 1-1/2 teaspoons grated orange peel
• 1/8 teaspoon pepper
• 4 garlic cloves, minced
• 4 teaspoons sesame oil
• 1 beef flank steak (1-1/2 pounds)
• 1 green onion, chopped

Directions

• In a small bowl, combine the first seven ingredients. Transfer 3/4 cup marinade to a large resealable plastic bag; add garlic and sesame oil. Score surface of flank steak, making diamond shapes 1/4 in. deep; place in bag. Seal and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from steak. Grill, uncovered, over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with 3 tablespoons of the reserved marinade. Let stand for 5 minutes; slice across the grain. Heat remaining marinade; serve over beef. Sprinkle with green onion. Yield: 6 servings.

Teriyaki Flank Steak published in Light & Tasty April/May 2006, p56