Pacific Rim Glazed Beef Flank Steak
Total preparation and cooking time: 20 minutes
Marinating time: 30 minutes
1 beef flank steak (1-1/2 to 2 pounds)
Orange slices, fresh rosemary sprigs (optional)
1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon chopped fresh rosemary
1 tablespoon dark sesame oil
large clove garlic, minced
Combine marinade ingredients, adding pepper as desired, in small bowl. Remove and reserve 1/2 cup for basting.
Lightly score both sides of beef steak in crisscross pattern with sharp knife. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally and basting with reserved 1/2 cup marinade during last 5 to 10 minutes.
Carve steak across the grain into thin slices; arrange on platter. Place remaining basting marinade in small saucepan; bring to a boil. Spoon over beef, as desired. Garnish with orange slices and rosemary sprigs, if desired.
Makes 4 to 6 servings.
Broil Directions: Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 18 minutes for medium rare to medium doneness, turning once and basting with reserved 1/2 cup marinade during last 5 minutes.
Nutrition information per serving (1/4 of recipe): 382 calories; 37 g protein; 23 g carbohydrate; 15 g fat; 1468 mg sodium; 85 mg cholesterol; 6.5 mg niacin; 0.5 mg vitamin B6; 4.2 mcg vitamin B12; 3.5 mg iron; 6.2 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.