Pacific Rim Glazed Flank Steak

by0| PUBLISHED Mar 6, 2007 10:00 AM
Pacific Rim Glazed Flank Steak
See the Recipe. Christopher Hirsheimer

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
  • Pepper
  • 1 (2-lb.) beef flank steak
  • Orange slices
  • Rosemary sprigs


  1. 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.
  2. 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.
  3. 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.
  4. 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.