Peppery, yet sweet, this tender Flank Steak will be the perfect ending to a day at the office. – Vera Reid, Laramie, Wyoming
- 1/4 cup sugar
- 1/4 cup reduced-sodium soy sauce
- 4 green onions, sliced
- 4 garlic cloves, minced
- 1 tablespoon sesame seeds
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon sesame oil
- 2 teaspoons pepper
- 1 beef flank steak (2 pounds)
- In a large resealable plastic bag, combine the first eight ingredients. Score the surface of the beef with shallow diagonal cuts, making diamond shapes; place in bag. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Let stand for 5 minutes; thinly slice across the grain. Yield: 8 servings.
Originally published as Sesame-Pepper Flank Steak in Taste of Home August/September 2010, p48
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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