Pacific Rim Glazed Flank Steak
This grilled steak is the perfect main course for casual summer entertaining. It won Chris Freymuller the $25,000 grand prize in a National Beef Cook-Off.
Yield: serves 4-6
- 1 cup prepared teriyaki marinade
- <sup>1</sup>⁄<sub>2</sub> cup chopped onion
- <sup>1</sup>⁄<sub>3</sub> cup honey
- <sup>1</sup>⁄<sub>3</sub> cup fresh orange juice
- 1 tbsp. dark sesame oil
- 1 large clove garlic, crushed and peeled
- 1 (2-lb.) beef flank steak
- Orange slices
- Rosemary sprigs
- In medium, shallow dish, combine teriyaki marinade, onion, honey, orange juice, oil, garlic, and pepper to taste; whisk until blended. Remove and reserve 3⁄4 cup of marinade for basting.
- With sharp knife, lightly score both sides of flank steak in a crisscross pattern. Place steak in marinade in dish, turning to coat. Cover with plastic wrap and marinate in refrigerator 30 minutes, turning once.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17–21 minutes for medium rare to medium, basting occasionally with reserved marinade and turning once.
- Place remaining basting marinade in small saucepan; place on grid of grill and bring to a boil. Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinade over beef, as desired. Garnish with orange slices and rosemary sprigs.
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