Pacific rim glazed flank steak

Yield: 6 Servings

Measure Ingredient
1 \N Beef Flank Steak (1 1/2 - 2 pounds)
\N \N Orange Slices and Rosemary Sprigs, garnish
1 cup Teriyaki marinade; prepared
½ cup Chopped onion
½ cup Honey
⅓ cup Fresh orange juice
1 tablespoon Chopped fresh rosemary
1 tablespoon Dark sesame oil
1 \N Clove garlic; crushed
\N \N Pepper


1. In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended. Remove and reserve ¾ cup for basting.

2. With sharp knife, lightly score both sides of beef steak in a criss-cross pattern. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator for 30 minutes, turning once.

3. Remove steak from marinade; doscard marinade. Place steak on grid over medium ash covered coals. Grill, uncovered, 17-21 minutes for medium rare to medium doneness, basting occasionally with reserved ¾ cup 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.

NOTES : May be broiled indoors as well. Place meat 2-3 inches from broiler element. Broil 13-18 minutes, basting occasionally with reserved ¾ cup marinade and turning once.

Recipe by: Texas Beef Council Posted to KitMailbox Digest by Leon & Miriam Posvolsky <posvolsk@...> on Jul 11, 1997

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