Teriyaki Flank Steak
Light & Tasty
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Warm days are the perfect time to get out the grill. And this tender grilled steak and marinade of teriyaki, ginger and orange from Sandi Poznanski of St. Howard Beach, New York makes a refreshing main course.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 15 min.
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.